![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZ-IjyX_dTYaktXwc2zcawtJzNXle1dFihfOKaX0qTalxTVSNsED8GzFEDQ1YEWEfmqtdkw1JQnGMfrPOg9RkzzGUb6PQvWxrKfhjiLPOmvhxbc6HfV9uuk5O6LWZsdqrqgMJUonYARxs/s320/oyster-eating.jpg)
After oyster picking, we had a yummy week of oyster eating. Shucking them raw was delicious, but a lot of effort.
Much easier was broiling them for a few moments to use steam power to pry them open. This left the muscle only slightly cooked, and allowed experimentation with various garnishes like horseradish, green Tabasco, and lemon juice.
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