August 5 is World Oyster Day, and in B.C. we have plenty to celebrate. On the east coast of Vancouver Island, in the waters of Baynes Sound, the Taylor Shelfish farms seed, care for and gather oysters at Fanny Bay, then send them on to be served in downtown Vancouver with the final touches delivered by Fanny Bay Oysters executive chef Tommy Shorthouse. We asked Shorthouse for a recipe to mark the occasion.
Serves: 6 people (3 each)
18 small or medium-sized Fanny Bay oysters, live in shell
1/2 pound unsalted butter, room temperature
6 cloves garlic, minced
2 tablespoons chopped parsley
1 tablespoon chopped chives
1 large shallot, minced
1/2 tablespoon dry Cajun spice
Pinch salt and pepper
1 lemon, zest and juice
1/2 teaspoon Tabasco hot sauce
1 minced chipotle pepper in adobo
Using a stand mixer, whip unsalted butter until doubled in volume.
Place all remaining ingredients except oysters in the mixer with the butter and whisk to combine on medium speed.
Shuck oysters fresh and place them on a baking sheet, using crumpled foil or rock salt to keep them from tipping over on the pan.
Spoon the butter onto the shucked oysters and then place them on the grill at around 400° F (200° C) until the butter begins to bubble and caramelize.
Use tongs to serve—do not touch the shells with your hands as they will be very hot.
Butter can be stored in the fridge for up to 1 week or indefinitely in the freezer. (This butter recipe can be used for shellfish, seafood, chicken, and even pork chops.)