MMMmmmoysters!

Port Madison Petite Oysters

Puget Sound Restoration Fund CSA, Bainbridge Island

A loaf of bread, the Walrus said,

Is what we chiefly need:
Pepper and vinegar besides
Are very good indeed--
Now if you're ready, Oysters, dear,
We can begin to feed!
Lewis Carroll -- Alice Through the Looking-Glass

"You know what would be fun?"  I said to Phil, one warm August night, as we sat on our deck, shucking and slurping Port Madison Petite oysters out of the shell.  Phil raised an eyebrow, skeptical, remembering when I once suggested we take a pitcher of martinis up to the roof to better view the sun setting behind the Olympic Mountains. 

"We should haul a rug and a pile of pillows down to the yard, light candles, and watch a movie on the laptop under the stars."  He was surprisingly amenable, perhaps as this did not involve crawling down a 12-foot ladder in the dark after drinking gin. 

We learned later that night that raccoons also enjoy local oysters.  Heading back to the house post-movie, we surprised six enormous beasts tearing into remnants in shells we neglected to take in.  We stomped, we shooed.  They advanced, growled, and snarled.  Outnumbered, outfanged, and outclawed, we retreated to the front door. Lesson learned.

Last Friday we picked up our first oyster share of the 2015 season from the Puget Sound Restoration Fund.  

The weather wasn't cooperating, so we shucked and slurped in the kitchen, and oh are the oysters good.  Bracing, briny, clean, and only hours out of the sea.      

Shucking oysters is actually easy.  It just takes a little practice. All you need is an oyster knife and a towel to protect your hand.  Taylor Shellfish retail store in Shelton sells used oyster knives for a few bucks, or you can buy them at most grocery stores and kitchen supply stores. We prefer an oyster knife with a thin, long blade and pointy end. 

 Prod To Locate The Hinge And Rock The Knife To Pop Open The Shell
Use A Towel To Protect Your Hand
Phil Has Had A Lot Of Practice
And Is Confident He Won't Slip With The Knife

 Slide Knife Tip Along Edges And Remove Top Shell

Slip Knife Gently Under To Release The Oyster 

Slurp.  Repeat.  

You don't need to add anything to oysters this fresh, but a wee squeeze of lemon, or grated fresh horseradish will compliment their flavor, without covering it up. 
  If you're not up to shucking your own, the Harbor Public House serves local oysters.  If you want to splurge on an oyster night out, go to the very lovely Walrus and the Carpenter in Ballard.  The line will be long, but you can wait it out at the bar at Barnacle or Chippy's.  If you get tired of waiting, the fish and chips at Chippy's are brilliant.

If eating raw bivalves isn't your thing, set oysters on a hot grill until the shells open, and top with any sauce you like. Remoulade, chimichurri, or harissa are tasty.  Add some bread, as the walrus said, and a big salad, and you've got a meal. 

But what to drink?  Chilled shots of vodka, and sparkling or still white or rosé wine pair well with oysters.  If you like spirits, try a gin and tonic, Moscow Mule, or Gin-Gin Mule.  If you don't drink alcohol, try sparkling water mixed with balsamic drinking vinegar from The Shop Agora or pomegranate molasses. 

It's not too late to sign up for a monthly share for a dozen or more oysters.  CSA information is on the Puget Sound Restoration Fund website.  They do a lot more than farm oysters.  They work collaboratively to restore marine habitat, water quality, and native species in Puget Sound.  All proceeds from shellfish sales support local water quality improvement projects and community involvement programs.  

If you have waterfront property, you can become a shellfish gardener.  PSRF will provide you with everything you need and you will have local oysters and clams to enjoy year-round.  Their annual shellfish seed sale is Saturday, June 6th from 8:30am - 12:00pm, but you must order in advance.  Contact wendy@restorationfund.org for information.