Hosting an Oyster Party in 7 steps

Holiday season is just around the corner. Or, if major shopping outlets are any indication, it may, in fact, be here already. To avoid hosting a humdrum holiday party, why not host an oyster shucking party?

When it comes to oysters, Eric Giesbrecht is the man. Owner and operator of Meta 4 Foods, Giesbrecht supplies seafood to some of your favourite Calgary restaurants. Most recently, he took top spot in August's Rocky Mountain Oyster Festival for his superb shucking skills.

I spent some time last week popping shells with Giesbrecht and got some great tips for a no-fail do-it-yourself oyster shucking party at home. It's a lot easier than you may think.

1. Buy some good quality shucking knives

Giesbrecht recommends Boyd's Seafood at 1515 14th Street S.W. for stocking up on shucking-related supplies. At $5.50 per knife, it won’t break your bank.

2. The fresher the oyster, the better the party

Avoid oysters found in saltwater tanks at chain grocery stores. The less-than-ideal water quality will make for a poor-tasting oyster.

3. Budget about 10 oysters per person

Some people may only have two, while oyster fanatics may be tipping back two dozen. Any leftovers can be kept in the fridge in an uncovered container with a damp cloth for later use. Oysters for breakfast? Sure, why not.

4. Try and get an assortment of oysters

Stick with Canadian grown, with different varieties from our East and West coasts. Meta 4 Foods can supply you with a wide variety of oysters. Purchase by the dozen at an average price of $15, that's approximately $1.25 an oyster. Boyd's also has fresh oysters on hand, but generally only one or two varieties.

5. Get comfortable shucking oysters before your guests arrive

Research the technique, practice in advance and recruit a helper or two so you can get oysters out to guests quickly. Never, says Giesbrecht, try to pop the shell using an upward motion with the knife. You will stab yourself.

6. Have all the right fixings

Prepare a basic mignonette (typically a vinegar of choice and some minced shallots), hot sauce, lemon wedges and horseradish. Although it can be hard to find at your regular grocery store, freshly shaved horseradish really kicks things up a notch (Calgary Co-op stores seem to stock it fairly regularly).

7. Serve oysters chilled

Put them on a bed of ice to keep them as cool as possible, and pair them up with champagne or prosecco to drink.

Check out Giesbrecht’s website, meta4foods.com, for more information or send him a tweet @chefmystic for oyster advice.