This year’s oyster selection:
Blue Point ~ An exceptional Atlantic oyster from Long Island with a crisp texture, gorgeous salinity and hints of celery.
Malaspina ~ a sweet, mild Pacific oyster from British Columbia with a distinct watermelon-rind aroma and creamy-white flesh.
Luna ~ a Pacific oyster with delicate meats from Southern California with flavors of crisp melon and a salty cold finish.
From Huy Fong Foods, Inc.:
“Sriracha is made from sun ripen chilies which are ground into a smooth paste along with garlic and packaged in a convenient squeeze bottle. It is excellent in soups, sauces, pastas, pizzas, hot dogs, hamburgers, chow mein or on anything else to give it a delicious, spicy taste.”
We respectfully add oysters to their list.
Our many thanks to Oyster Shuckers Extraordinaire, Tori and Chip!
Place the oysters on a hot grill, keeping in mind that the smaller ones will cook quicker. In a minute or two you’ll hear a pop and a sizzle. Shuck the oysters once they begin to open, carefully, as they are hot. Keep them level so as not to spill the precious oyster liquor. Ladle a small amount of Sriracha butter onto the oysters. Enjoy!