One of the many gifts of living on the Cape is our access to shellfish. For a small fee we are granted a shellfishing license which pays for itself with our first basket full of clams.
Learn how to select the freshest, tastiest oysters. How to store, clean, shuck, and serve. And why we no longer avoid eating them in months without an r.
But best of all, celebrate the joy of eating and cooking with oysters, whether on the half shell—try one of seven sauces to enhance them—to techniques for broiling, frying, roasting, steaming, pickling, and poaching. Here’s a classic Oysters Rockefeller, an irresistible Oyster Po’Boy, a delicious Oyster Stew. Plus oyster preparations from around the world, including Japanese Oyster Rice, Irish Beef and Oyster Pie, a Filipino Oyster Kinilaw, and Korean Oyster Fritters. An oyster shooter too.
- 200 pages