Working at Ocean Odyssey Inland, I occasionally get the bounty of the sea when a customer makes an order for seafood, but then subsequently cancels. The product still arrives as ordered, and needs to be used up because it’s usually fresh and/or alive. Tonight I came home with fresh PEI mussels and a dozen Royal Miyagi oysters.
I decided to make a salad with the oysters as a starter and a pasta with the mussels.
Cornmeal Crusted Royal Miyagi Oysters with a Shaved Asparagus, Pepper and Cherry Salad
15-18 Edgar Farms asparagus spears, shaved with a vegetable peeler
1/2 sweet red pepper, sliced into 1/2cm/1/4″ thick slices
1/2 sweet orange pepper, sliced into 1/2cm / 1/4″ thick slices
12-15 BC cherries, halved and pitted
Juice of 1 lemon
1/4 tsp salt
1/4 tsp black pepper
1 Tbsp Mighty Trio Organics flax oil
12 Royal Miyagi Oysters, shucked
3/4 cup cornmeal
1 tsp each garlic powder, sweet paprika, dry oregano
Canola oil for frying
In a medium bowl combine the shaved asparagus, lemon juice and salt. Allow to sit and quickly pickle for 15 minutes. Add the peppers, cherries, black pepper and flax oil. Toss to combine.
Bring the canola oil to a temperature of 350 degrees F/180 degrees C in a medium saucepan.
Toss the cornmeal with the spices in a medium bowl. Dredge the shucked oysters in the spiced cornmeal and fry for 45-60 seconds or until the cornmeal is crispy. Some take longer than others depending on the size of the oysters.
To serve, place a handful of salad on a small plate with a half dozen crispy oysters on top. Repeat with the remaining salad and oysters. Serves 2.
Spaghetti and Mussels in a Spicy Tomato-Sour Cream Sauce
4 lb PEI mussels
1 Tbsp Mighty Trio Organics canola oil
1/2 cup thinly sliced red onions
2 Doef’s Greenhouse red chillis, coarsely chopped
375 mL(1-1/2 cups) white wine
1 Tbsp chopped garlic
1 small can tomato paste
1/4 cup Bles-Wold natural sour cream
Reserved cooking liquid from the mussels
1 lb/450g spaghetti
In a large pot or two medium pots, saute the onions and chillis in the canola oil until softened but not browned. Add the wine and mussels, cover, reduce the heat to medium and simmer for 7-10 minutes or until the mussels open. Allow to cool.
Remove the mussels from it’s shell, discarding the shell and set aside with the cooking liquid.
In a large saucepan, saute the garlic in 1 tsp canola oil until fragrant, but not browned. Add the cooking liquid, the tomato paste, and sour cream and simmer over medium low heat for 10 minutes until thickened slightly.
Cook the pasta until al dente (about 8 minutes). Toss spaghetti with the prepared sauce and season with black pepper to taste. Serves 4.