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GRILLED OYSTERS WITH TOMATOES AND SMOKY GARLIC BUTTER

TOMATO AND FENNEL SEAFOOD CIOPPINO

Serves 4-6

Makes 12 oysters

1/4 cup olive oil 1 large onion, minced 3 cloves garlic, minced 1 Tbsp dried oregano 1 tsp chili flakes 1 head fennel sliced thinly 1/2 cup dry white wine 1 can (3-4 cups) no-salt whole peeled tomatoes 500ml clam juice or fish stock 1lb raw mussels, washed 1/2lb raw scallops 1/2lb raw shrimp 1/2lb cubed fish such as haddock or cod Salt and pepper Fresh chopped basil to garnish Directions:

12 large oysters, shucked and on the half-shell 4 Tbsp salted butter, softened 1 clove garlic, minced 1 tsp smoked paprika 1/2 lemon, juice and zest 1 Tbsp each fresh parsley and chives, chopped 1 vine-ripe tomato, chopped finely Directions: Preheat your grill to 450F. Make the garlic butter by mixing together the butter, garlic, paprika, lemon and fresh herbs. Lay the oysters shell-side down on the grill, then divide the chopped tomato between them and then top each with about 1 tsp of the garlic butter. Shut the lid of the grill and let the oysters cook for about 3 minutes, until the butter is melted and the oysters are beginning to brown. Serve right away.

SAVE $2.00 *

PIERRE SPARR CREMANT D’ALSACE BRUT RESERVE

Heat a large dutch oven over medium heat, then add the oil, onion, garlic, spices and fennel to the pot. Cook, stirring often, for about 5 minutes, until the fennel and onion are translucent. Add the wine and cook another 5 minutes, until all the liquid is gone. Add the juice from the can of tomatoes, then crush the tomatoes into chunks using your hands and add them to the pot. Add the clam juice and then reduce heat to low and simmer for 1 hour. Turn the heat back up to medium and bring the pot to a simmer, then add all the seafood at once. Stir the pot gently a couple of times, then let the seafood cook for about 5 minutes, stirring gently once or twice. Taste the broth and add more salt and pepper if needed. Remove the pot from the heat, divide into serving bowls and garnish with fresh chopped basil and serve with crusty bread. Enjoy!

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CELEBRATE SUMMER 2018

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CELEBRATE SUMMER 2018

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