Oysters can be a succulent way of giving your wedding an east coast feel, as long as you know when to do it. “Oysters in Nova Scotia are edible all year long, although not at a high quality of meat all year long,” says Philip Docker, owner of ShanDaph Oysters, who says he only harvests from September to December to get a higher quality of meat. As for how to serve them, Docker says it’s personal preference: cooked, raw---whatever suits the big day. If you go the more popular raw route, keep them on ice until eaten, but never cold enough to dip below freezing (four degrees is ideal).
As for what to serve with oysters, Ivan Nickerson, manager of the Hamachi restaurants, suggests five sides for slurping pleasure:
• champagne mignonette
• savoury lemon granita
• fresh lemon
• cucumber ice
• mignonette sauce
Where to find it
Hamachi offers a full-meal deal, where their catering service sets up a decorated station with lemons, limes and herbs, buys oysters from a local supplier and delivers everything on the wedding day. Your oyster feast can have that at-home, family gathering feel or a more formal, chef-served station---it’s all up to you, your partner and your day.