BACKYARD OYSTERS! 22 May 2014
Do you guys like Oysters? I love them, especially during the summer. I grew up eating Cape May Salts, and Eastern Oysters from the Chesapeake. In college, I sorta became obsessed with South Carolina low country oyster boils, and post-college, I spent some time in San Fransisco and fell in love with the fresh, west coast oysters of Pt. Reyes and Tomales Bay.
So many people are afraid to do oysters at home, but with the right purveyor, anyone can do it! Last Wednesday the Cooking Co-Op met up and we had oysters in Laurie and Stu's backyard. The Oysters came from H.M. Terry Company, Inc. on Virgina's Eastern Shore at Hog Island Bay. You can find them at Whole Foods - They're $.99 each, and they'll even shuck them for you!
Oysters hardly need a condiment, but Jess made an incredible, light Champagne-Vinegar Mignonette which is a nod to the glamorous side of oyster-eating. Nutritionally, oysters are high in protein, low in fat, contain Omega-3 fatty acids, and offer essential minerals, like iron, zinc, and copper, plus vitamin B12. With the Champagne-vinegar mignonette, they really are a healthy snack. Six medium sized oysters = 57 calories, 2g of fat, 3.3g of carbohydrates and 5.9 g of protein.
Jess's Champagne-Vinegar Mignonette
Ingredients: Minced shallots, equal parts red wine vinegar and champagne vinegar (approx 1/2 tsp shallot and 3 tbsp each of the vinegars).
To Do: Mix all ingredients to taste, spoon a teaspoonful over your raw oysters and enjoy.
Images via Lauren