It is time to enjoy oysters.
Is there any truth to the old adage that you should only eat oysters in months that end with the letter “R”?
Skip Bennett, the founder and owner of Island Creek Oysters, based out of Duxbury, Mass., was asked if there was any truth to the axiom.
The saying came about in the era before refrigeration when it was best not to transport oysters during warm summer months, Bennett says. But there are still reasons that oysters are best during cooler months.
“Oysters get ready to spawn in May and June and start to spawn in July, and the meat gets creamy and overbearing. Once they spawn, not much is left in the shell and it’s not until September that they start to fill out again,” Bennett says. So in November they are probably at peak.
fresh raw oysters (as needed depending on party size)
1 ounce canola oil
2 teaspoons dijon mustard
2 tablespoons hot sauce
1 cup parmesan cheese
1 1/3 cup shredded mozzarella cheese
2 full pounds creamed spinach (see recipe below)
crunchy pieces of bacon (optional)
Preheat oven to 350 degrees. Take the creamed spinach and combine with all ingredients listed in mixing bowl. Mix well. Place about 2 tablespoons of mixture on freshly shucked oyster. Line up oysters on tray and place in oven for 6-8 minutes or until topping is hot & bubbly. Add some crispy bacon for flavor and crunch.
Creamed Spinach (make right before you serve Oysters Rockefeller)
2 full pounds fresh spinach
2 tablespoons unsalted butter
1 teaspoon minced garlic
1/2 cup freshly diced white onion
1 teaspoon salt
1/2 cup heavy cream
Bring a pot of salted water to a rolling boil. Add fresh spinach, cook for 2 to 3 minutes. Drain in strainer and press out water from spinach as much as possible. Finely chop spinach and set aside.
Melt butter in medium saute pan over medium high heat. Add garlic and onions for about 2 minutes until they are soft and let off a beautiful aroma. Add the spinach to the saute pan and stir until all the liquid is released. Add cream, salt, pepper, as desired. Cook until cream is reduced to desired consistency, which will take 3 to 5 minutes. Remove from heat and get ready to stuff your oysters.
Makes about 40-50 oysters
Is there any truth to the old adage that you should only eat oysters in months that end with the letter “R”?
Skip Bennett, the founder and owner of Island Creek Oysters, based out of Duxbury, Mass., was asked if there was any truth to the axiom.
The saying came about in the era before refrigeration when it was best not to transport oysters during warm summer months, Bennett says. But there are still reasons that oysters are best during cooler months.
“Oysters get ready to spawn in May and June and start to spawn in July, and the meat gets creamy and overbearing. Once they spawn, not much is left in the shell and it’s not until September that they start to fill out again,” Bennett says. So in November they are probably at peak.
fresh raw oysters (as needed depending on party size)
1 ounce canola oil
2 teaspoons dijon mustard
2 tablespoons hot sauce
1 cup parmesan cheese
1 1/3 cup shredded mozzarella cheese
2 full pounds creamed spinach (see recipe below)
crunchy pieces of bacon (optional)
Preheat oven to 350 degrees. Take the creamed spinach and combine with all ingredients listed in mixing bowl. Mix well. Place about 2 tablespoons of mixture on freshly shucked oyster. Line up oysters on tray and place in oven for 6-8 minutes or until topping is hot & bubbly. Add some crispy bacon for flavor and crunch.
Creamed Spinach (make right before you serve Oysters Rockefeller)
2 full pounds fresh spinach
2 tablespoons unsalted butter
1 teaspoon minced garlic
1/2 cup freshly diced white onion
1 teaspoon salt
1/2 cup heavy cream
Bring a pot of salted water to a rolling boil. Add fresh spinach, cook for 2 to 3 minutes. Drain in strainer and press out water from spinach as much as possible. Finely chop spinach and set aside.
Melt butter in medium saute pan over medium high heat. Add garlic and onions for about 2 minutes until they are soft and let off a beautiful aroma. Add the spinach to the saute pan and stir until all the liquid is released. Add cream, salt, pepper, as desired. Cook until cream is reduced to desired consistency, which will take 3 to 5 minutes. Remove from heat and get ready to stuff your oysters.
Makes about 40-50 oysters
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