Wednesday, March 25, 2009
By now I'm sure the whole world knows about these beautiful oysters farmed right down Route 3 minutes from where I grew up. But these bivalve mollusks deserve a post anytime.
I remember about 9 years ago, you would have to go down to that little house at the intersection of the blinking light and hope that they had some oysters, if not you would go or call back until they had enough to sell you.
Today Island Creek Oysters have become one of the most sought after oysters in the country, grazing the menu of The French Laundry, Per Se, The White House and many more restaurants from the North East to the Pacific, and even the Caribbean. I used to ship them down to the Virgin Islands for special occasions.
More specifically, the Island Creeks are grown in western Duxbury Bay, which is directly fed by Cape Cod Bay. The spat is sourced from Muscongus Bay, Maine, and upon arrival in Duxbury, 1,000,000 pieces tip the scales at roughly five pounds. When the Island Creek oysters are harvested (just about 18 months later) they will have a combined weight of 200,000 pounds. Harvest is all done by hand. Each oyster is three to four inches in length, and possesses a medium salinity with an unmistakable sweetness and a hint of seaweed.
This is one of the best oysters in the world hands down.
At the restaurant we are currently serving an Island Creek Oyster Tasting.
Naked, served with lemon
Minted Creme Fraiche & American Caviar
Shucked out of the shell in a shot of house made yuzu & cucumber soda