One of the most satisfying things this city has to offer is a platter of freshly shucked oysters at Liverpool House on Notre Dame street in Montreal, especially if you have Christopher Morgan open them up for you and James Graham-Simpkins choose a glass of wine to wash them down. Mr. Morgan kindly shares the recipes and ingredients for the condiments that garnish their platter. Adjust quantities accordingly.

• 2 cups ketchup
• 1/3 cup freshly greated horseradish
• 1/3 cup freshly squeezed lemon juice
• 1/3 cup brandy

• 1/3 cup finely chopped French shallots
• 3/4 cup red wine vinegar
• 1/4 liter sweet red vermouth
• 4 tablespoons cracked black pepper

• Mix together in a bowl the Cocktail Sauce ingredients and refrigarate for a few hours to blend flavors.
• Keep refrigarated.
• Mix together in a jar the Mignonette ingredients and keep in a cool place.
• Garnish oyster platter with a small bowl of the Cocktail Sauce and Mignonette, lemon wedges and a heap of freshly grated horseradish.
• Pop a bottle of Champagne Doquet Horizon and enjoy !