Rhode Island in December – cold oysters in the snow with peppery oyster mignonette and Prosecco.
Fresh oysters right from the salty coastal pond are a nice break from the $25/dozen restaurant price, about a 50% break, in fact. We split the job in half — Mindy takes up the oyster knife and towel and shucks the oysters and the clams and R.B. crushes ice with a hammer. And Mindy makes the mignonette. So, sort of in half. As you can tell, she made a generous batch.
And just to let you know, we’ve been shucking everything with an oyster knife. The nice shucker at the Matunuck Oyster Bar told us that there is indeed a a clam knife that makes the job a little easier. Looking forward to that.
And you can’t go wrong with chile sauce and prepared horseradish swirled yin yang style in a small bowl, allowing folks to make their own nose-tingling mix on each clam or oyster. It tastes especially great on the sweet clams.
Fresh saltines are always a must.
A sudden snow storm one year resolved the laborious ice crushing. One step out the back door and into the crushed ice maker.
- ½ a medium shallot, finely minced
- ½ cup wine vinegar—any kind that’s not flavored with an herb
- Shot of water
- Lots of coarsely ground fresh black pepper
- Combine all the ingredients in a small bowl. Serve with fresh oysters.
- Add a quick little shot of tap water so that the mix isn’t too sharp from the vinegar.
- Makes about ½ a cup. Plenty for a couple or three dozen oysters.