The lore of oyster’s aphrodisiac prowess may seem cliché, but it could indeed be backed up by its rich zinc content. In this presentation, they’re eaten raw with a subtle mignonette that’s flavoured with mild shallots and shapely, sweet Bosc pear.
[callout]
East versus West
I suggest using Malpeque oysters from Prince Edward Island in this recipe because they have a clean, briny flavour. They’re also a cinch to shuck, even for a beginner. But you can use any variety you prefer. Here’s how to spot the differences: East Coast oysters have smoother shells and a strong, oceanic flavour, while West Coast oysters are known for their frilly shells and sweet, creamy flavour.
[/callout]
This recipe was originally published in the February 2026 issue of alive magazine.