Pan-fried oysters

I drove up Vancouver Island to Hornby Island last week for a very restful few days. On the drive up, my sister and I stopped by a few wineries in Cobble Hill to taste some of the white wines that the region really does best.

Tucked aways off the highway on Marshall Road is Zanatta Winery. It was a bit of an adventure to find our way there and then to find own way back, but we did. And, it makes a huge difference when the person greeting you in wine shop is friendly, inviting and knowledgeable. Stephanie was just that. I enjoyed the Ortega white wine the most and bought a bottle ($18). And Stephanie gave us a recipe for pan fried oysters with a beurre blanc sauce using just a splash of this wine. Delicious.

Pan fried Vancouver Island oysters with beurre blanc
Serves 2-3
2 small containers of fresh oysters (8-10)
1/2 c flour
salt and pepper
grape seed oil
1-2 tablespoons unsalted butter
1-2 cloves of garlic
1/4 c white wine

In a bowl, mix together the flour, salt and pepper. Dip each oyster in the seasoned flour to coat. In a hot skillet, add oil, wait for the oil to heat up and then add the oysters. Pan fried until golden and slighty crispy on both sides.

Meanwhile, mince the garlic. Once the oysters are golden and ready to serve, remove from the pan. Add a splash of the Ortega or other white wine and deglaze the bottom of the pan using a wooden spoon to remove all the tasty bits from the bottom, add the garlic and butter and stir until the sauce thickens slightly. Drizzle over the oysters.

Serve with rice and asparagus or green beans.