One of my favorite native Massachusetts grown oysters are Island Creek Oysters from Duxbury MA. Skip Bennett (and the entire crew) is one of the most passionate people when it comes to oysters. And for good reason, his oysters are plainly just bad ass oysters, or in native tongue "wikked pissa".
Clearly amazing when served on the half shell with nothing else but the oyster liquor and a dash of hot sauce.
But we have been taking the Island Creek oyster and poaching it in is liquor mixed with a little vino, not by any means ground breaking, but less and less poached oysters are making it on menus these days....
In this photo above we poached the Island Creek oysters in a dashi made with green apples and a crisp Spanish godello then shocked them in the reserved liqour that we chilled over an ice bath in the freezer. We then served the dish with green apple fluid gel, meyer lemon oil and the hot dashi poured over the chilled oysters . The dashi stock does not have enough time to heat the oyster through, so a great burst of cool oyster juice blended with the rest of the compnents made this one of the best oyster preperations to date.