Prince Edward Island is one of the word’s most renowned oyster growing areas. PEI oysters are a staple on HG/BSK’s dinner table. Expertly shucked by HG, they are accompanied by white wine and ice (for BSK) and a Bloody Mary or tequila with dry vermouth and lime juice (for HG). BSK has oysters with a drop of Paris-inspired shallot vinaigrette while HG shuns all adornments. BSK’s favorite oysters are Johnny Flynn’s Colville Bays (available at The Lobster Shack on the Town of Souris waterfront.) They are very good, admits HG, and HG likes the green tinted shells (as illustrated). But, HG prefers the mix HG buys at Island Shellfish in the Town of Morell. First of all, they are inexpensive: 75 cents (US) an oyster. At this number, it makes HG look angrily at New York and Paris oyster prices which are four times as much. Malpeques are the PEI oysters most seen on USA restaurant menus. They are splendid. HG buys them in two sizes: Giant Superiors and Standard (still pretty large). HG also buys Savage Harbours and Red Head Selects, two locals that are rarely exported. HG often shucks the Malpeque Superiors, dips them in beaten egg, dusts them in Canadian fish fry mix and fries them swiftly in very hot canola oil. The result is sublime. HG is thinking about serving these on softly scrambled eggs, a variation of San Francisco’s Hangtown Fry. Patricia Wells (and some other food critics) believe small oysters have the best flavor. HG disagrees. HG likes them big and plump with lots of brine to slurp.
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