- #MINUET SAUCE FOR OYSTERS HOW TO#
- #MINUET SAUCE FOR OYSTERS PROFESSIONAL#
- #MINUET SAUCE FOR OYSTERS CRACK#
Fill larger bowl with ice and put the smaller bowl inside, on top of the ice. Unbag the oysters and clams and put them in the smaller bowl. I know.) When you get home, grab 2 bowls, one that fits inside the other. Also, oysters and clams should be closed super-tight (um, YEAH. Specifically, knock two against each other or one against the counter. John, the seafood dude at Fresh Market, tells me that the best way to determine whether an oyster or clam is fresh, alive and well is to knock ’em. Raw Bar (Oysters and Clams) with Asian Mignonette Recipe I should consulted Sir Internet before embarking on my oyster and clam shucking adventure.
#MINUET SAUCE FOR OYSTERS HOW TO#
If you want to learn how to shuck raw oysters, watch this dude on oysters, these guys have a fab video on how to shuck oysters too.
#MINUET SAUCE FOR OYSTERS PROFESSIONAL#
Really? Are you going to really ask my professional advice? Lookie how gorgeous these raw oysters and clams are! How to Shuck Oysters and Clams
If you don’t have seasoned or sweetened rice vinegar, use the unseasoned rice vinegar and add a pinch of sugar. I’m not a fan of the traditional jarred horseradish and cocktail sauce, mainly because those strong flavors mask the delicate taste of the raw oysters and clams! Jim, owner of the Lucky Pelican in Sarasota, gave me his secret Asian Mignonette that he serves with his raw oysters and clams. I do NOT want to talk about it.Ĭontinue reading RAW BAR WITH ASIAN MIGNONETTE (OYSTERS AND CLAMS) Oh, and do NOT ask me about that one clam in the photo up above that is unopened. I finally admitted defeat and recruited husband (AFTER I tiptoed back from garage and laid his tools back EXACTLY where they were). Even the Jedi force was no match for these guys. Powerdrill, level and the wirecutter, nada.
#MINUET SAUCE FOR OYSTERS CRACK#
Thinking back to the coconut opening catastrophe I experienced last year, I headed to the garage to find husband’s tools.Ī hammer, chisel and the vice grip in the garage didn’t even crack the thing.
That pointy, thick knife with the big wooden handle called an oyster knife? Useless on the clams. Words cannot describe the debacle that I went through to open a dozen of each. Nathan picked out each oyster and chose not the cute, itty, bitty Littleneck clams, but the mammoth four-inch Cherrystone clams. Plus, it didn’t help that four-year old Nathan was in the shopping cart and asked, “Mommy, how come we can’t buy oysters?” Yeah, and what was I going to say, “cuz Mommy can’t open them?” I’m Nathan’s superhero! How could Super-Mom be defeated by a three-inch tight-lipped marine mollusk?Īs Yoda would say, “Do.
At Fresh Market in town, my inner daredevil kicked in and I need to conquer the shell. Normally, I only eat raw oysters and clams at raw bars, leaving the hard work of prying open the rock-hard mouth to trained professionals who are more patient and deft than I.īut, last week, I couldn’t resist. What’s the point of being stranded on an island if there are no oysters to be eaten? Do oysters and clams even grow in the tropics? If they don’t, well…they SHOULD. If I were stuck on a tropical island, I’d make sure I brought an oyster and clam opener knife thingy.
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