Oysters in NYC

"Julian Vrieslander" <[email hidden]> wrote in
message
"]news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Rodney Myrvaagnes said:

Earlier today on the previous oyster thread I replied
"Surely you jest. . .etc" to someone who said he
couldn't find oysters in NY.

I walked around the neighborhood and took a census.

Downstairs, less than 50 feet from the elevator in the
building I live in, there were:

Malpeque (PEI) Caraquet (Nova Scotia?) Kumumoto (WA)

[snippity doo dah]

We moved to Seattle about a year ago, and discovered that
this is close to oyster heaven. The locally harvested
shellfish (oysters, mussels, razor clams, geoduck) are
terrific. Some of our local groceries sell several
varieties of live oysters out of tanks. When they are on
sale, we get them for 5 or 6 dollars per dozen.

My favorite so far are the Penn Cove Select. Somewhat
similar to Tottens, but better (IMHO). I think these are
shipped east - give them a try.

--
Julian Vrieslander

Penn Cove? Give this a try.

Charlie

PENN COVE MUSSELS IN LEMON CREAM

Posted by: John Schiaparelli, rfc, 14NOV01/epicurious.com
Recipe from: Arnies, Edmonds WA Source: Gourmet, March 1999,
"You Asked for it"

2 tbs. unsalted butter, softened 3 tbs. minced garlic 1 tbs.
minced shallots
2.5 tbs. finely chopped fresh parsley leaves 2 tsp. fresh
lemon juice salt and pepper to taste 2 medium tomatoes,
seeded and cut into 1/4-inch dice
3/2 lemon, quartered
4.5 lbs. Penn Cove, or other cultivated mussels (about 30)
5/2 cup dry white wine
6/4 cup heavy cream

GARNISH: diced, seeded tomato and finely chopped fresh
parsley leaves

In a bowl, stir together butter, 1 tbs. of the garlic, the
shallot, 1 tbs. of the parsley, the lemon juice, and salt
and pepper to taste.

Scrub mussels and remove beards.

In a 4-quart heavy saucepan, melt herb butter over
moderate heat. Add lemon wedges and remaining garlic and
cook, stirring, 30 seconds. Add mussels and cook,
stirring, 1 minute. Add wine, cream and salt and pepper to
taste and simmer, covered, until mussels are opened, about
5 minutes. Discard any unopened mussels. Stir in tomato
and remaining parsley.

Divide mixture between 2 soup plates and garnish with
tomato and parsley. Serve mussels immediately. Serves 2 as
a first course.

alzelt said:

Quoted message said:

Quoted message said:

Westcott Bay European Flats... the finest oysters on the
planet.

Hasta, Curt Nelson

They're very good, almost as good as blue points.

Jack City

In your dreams. Out here a blue point is a dot on the
board, not something worth slurping. Best you get yourself
out here before you try to tell us that your Gov is a
choir boy.
--

European flats are very tasty whether grown in Westcott Bay
or in Maine, but the originals from Brittany are still king.

I think Jack was joshing about Blue Points. That is a brand
name for oysters from unidentified beds in the northeast.
Since they sold off their Great South Bay beds they come
mostly from Cape Cod (but not from famous beds).

Rodney Myrvaagnes NYC J36 Gjo/a

"WooWooism lives" Anon grafitto on the base of the Cuttyhunk
breakwater light

In article <[email hidden]>,

Charles Gifford said:

Penn Cove? Give this a try.

Charlie

PENN COVE MUSSELS IN LEMON CREAM

Looks good to me. But my SO, sous chef, and resident
professor of nutrition, would veto it because of the fat
content. We do like mussels, though. Usually we do them Belgian-
style, steamed with wine, shallots, celery, parsley, etc.

--
Julian Vrieslander

Julian Vrieslander said:

In article
<[email hidden]>,

Charles Gifford said:

Penn Cove? Give this a try.

Charlie

PENN COVE MUSSELS IN LEMON CREAM

Looks good to me. But my SO, sous chef, and resident
professor of nutrition, would veto it because of the fat
content. We do like mussels, though. Usually we do them
Belgian-style, steamed with wine, shallots, celery,
parsley, etc.

when you want fat, go all the way. Try this one. While I
consciously watch my fat content, I do head Julia, who
believes that in moderation, all things can be experienced.

This one's a real keeper.

* Exported from MasterCook *

Mouclade Charentais

Recipe By : Alan Zelt(from chef in Cap Ferrat)-10/96 Serving
Size : 6 Preparation Time :0:45 Categories : Appetizers
French Shellfish Seafood

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 6 lb
mussels(small) -- well scrubbed 1 bouquet garni -- tied
together 2 medium onions -- chopped 7 oz dry white wine
pinch(lg) saffron 5 oz butter -- diced 6 shallots --
chopped 1 tbsp flour 2 lg egg yolks 1 lemon -- juice 3
1/2 oz creme fraiche season to taste 1 sm bunch parsley
-- chopped 2 lg garlic clovs -- finely chopped

In large covered pot, add wine, garni, and mussels. Heat on
high until mussels open(discard any that do not open).

Strain off the liquor into a large jug, adding the saffron.

Remove half of the shell from each mussel. Place mussels in
bowl. Cover and keep warm.

Melt 1/3 of the butter, and saute the shallots until soft,
without browning the shallots. Stir in the flour, cooking
for an additional minute. Add the liquor, with the saffron.
Simmer for ten minutes.

In separate bowl, beat the egg yolks, with half of the lemon
juice and the creme fraiche. Stir in a little of the sauce.

Remove from the heat. Beat in the rest of the butter into
the sauce, with some of the parsley and garlic. Mix contents
of both bowls together.

Spread out the mussels in large oval serving dish. Pour over
the sauce; and sprinkle with the remaining parsley.

- - - - - - - - - - - - - - - - - -

Suggested Wine: dry red wine Serving Ideas : salad and
crusty bread.

--
Alan

"If you reject the food, ignore the customs, fear the relig-
ion, and avoid the people, you might better stay home."
-- James Michener

"Rodney Myrvaagnes" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

alzelt said:

Quoted message said:

>
>Westcott Bay European Flats... the finest oysters on
>the planet.
>
>Hasta, Curt Nelson
>
>

They're very good, almost as good as blue points.

Jack City

In your dreams. Out here a blue point is a dot on the
board, not something worth slurping. Best you get
yourself out here before you try to tell us that your Gov
is a choir boy.
--

European flats are very tasty whether grown in Westcott
Bay or in Maine, but the originals from Brittany are
still king.

I think Jack was joshing about Blue Points. That is a
brand name for oysters from unidentified beds in the
northeast. Since they sold off their Great South Bay beds
they come mostly from Cape Cod (but not from famous beds).

Hehe, I WAS joking. Cracks me up how left coasters always
beat their breasts about being left coasters. I love to
visit, but I couldn't live that far from the city.

Check this out:
oysterbarny.commenu.pdfOpen ↗

Jack Shell

Jack Schidt® said:

"Rodney Myrvaagnes" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

alzelt said:

>>Westcott Bay European Flats... the finest oysters on
>>the planet.
>>
>>Hasta, Curt Nelson
>>
>>
>
>
>They're very good, almost as good as blue points.
>
>Jack City
>
>

In your dreams. Out here a blue point is a dot on the
board, not something worth slurping. Best you get
yourself out here before you try to tell us that your Gov
is a choir boy.
--

European flats are very tasty whether grown in Westcott
Bay or in Maine, but the originals from Brittany are
still king.

I think Jack was joshing about Blue Points. That is a
brand name for oysters from unidentified beds in the
northeast. Since they sold off their Great South Bay beds
they come mostly from Cape Cod (but not from famous beds).

Hehe, I WAS joking. Cracks me up how left coasters always
beat their breasts about being left coasters. I love to
visit, but I couldn't live that far from the city.

Check this out:
oysterbarny.commenu.pdfOpen ↗

Jack Shell

Last time I checked, it's only 4 1/2 hours by plane. Between
fires burning down your bridges, bumper to bumper accidents
and "snowstorms of the century", it probably takes you
longer to get to the city. 🙂
--
Alan

"If you reject the food, ignore the customs, fear the relig-
ion, and avoid the people, you might better stay home."
-- James Michener

"alzelt" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Jack Schidt® said:

"Rodney Myrvaagnes" <[email hidden]> wrote in
message
"]news:[email hidden]...

Quoted message said:

On Mon, 29 Mar 2004 07:45:27 GMT, alzelt
<[email hidden]> wrote:

>>>Westcott Bay European Flats... the finest oysters on
>>>the planet.
>>>
>>>Hasta, Curt Nelson
>>>
>>>
>>
>>
>>They're very good, almost as good as blue points.
>>
>>Jack City
>>
>>
>
>In your dreams. Out here a blue point is a dot on the
>board, not something worth slurping. Best you get
>yourself out here before you try to tell us that your
>Gov is a choir boy.
>--

European flats are very tasty whether grown in Westcott
Bay or in Maine, but the originals from Brittany are
still king.

I think Jack was joshing about Blue Points. That is a
brand name for oysters from unidentified beds in the
northeast. Since they sold off their Great South Bay
beds they come mostly from Cape Cod (but not from famous
beds).

Hehe, I WAS joking. Cracks me up how left coasters
always beat their breasts about being left coasters.
I love to visit, but I couldn't live that far from
the city.

Check this out:
oysterbarny.commenu.pdfOpen ↗

Jack Shell

Last time I checked, it's only 4 1/2 hours by plane.
Between fires burning down your bridges, bumper to bumper
accidents and "snowstorms of the century", it probably
takes you longer to get to the city. 🙂
--
Alan

LOL, there have been a few calamaties here. At least if
there's a fire here, all the houses don't go up in smoke.
The last cook-in I attended, the gas grill was built of
stone veneer over wood. Yep, wood right next to a gas grill.
Come se dice 'building codes'?

Anyway, amigo, I can't lose an opportunity to bust your
slats. I love Seattle and you have a coast there mit
great seafood.

Jack Busta

"Jack Schidt®" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

LOL, there have been a few calamaties here. At least if
there's a fire here, all the houses don't go up in smoke.
The last cook-in I attended,

the

Quoted message said:

gas grill was built of stone veneer over wood. Yep, wood
right next to a gas grill. Come se dice 'building codes'?

That's one story. ;-) Regardless of fault (who actually set
the wood on fire), the grill has been rebuilt for the May
Cook-In. I gotta admit that the construction was a little
odd. =:0 You didn't think much of the view either. I'll
admit that it has to grow on one. Takes a while to
appreciate our brown chapparel, scrub and oak mountains.
Still we get views. One doesn't get a view in and around
Seattle. Too many trees. All possible views are blocked by
green trees.

I hope you can make it back sometime for another cook-in! We
loved having you!

Cheerio, Charlie

Quoted message said:

Anyway, amigo, I can't lose an opportunity to bust your
slats. I love Seattle and you have a coast there mit great
seafood.

Jack Busta

"Charles Gifford" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Jack Schidt®" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

LOL, there have been a few calamaties here. At least if
there's a fire here, all the houses don't go up in
smoke. The last cook-in I attended,

the

Quoted message said:

gas grill was built of stone veneer over wood. Yep, wood
right next to

a

Quoted message said:

Quoted message said:

gas grill. Come se dice 'building codes'?

That's one story. ;-) Regardless of fault (who actually
set the wood on fire), the grill has been rebuilt for the
May Cook-In. I gotta admit that the construction was a
little odd. =:0 You didn't think much of the view either.
I'll admit that it has to grow on one. Takes a while to
appreciate our brown chapparel, scrub and oak mountains.
Still we get views. One doesn't get a view in and around
Seattle. Too many trees. All possible

views

Quoted message said:

are blocked by green trees.

I hope you can make it back sometime for another cook-in!
We loved having you!

Cheerio, Charlie

Quoted message said:

Anyway, amigo, I can't lose an opportunity to bust your
slats. I love Seattle and you have a coast there mit
great seafood.

Jack Busta

Haha, the view there is awesome, town is cool, all was good.
I'm sure I'll be out there again sooner or later.

Jack CarryOn