I recently took a trip to Tomales Bay, a short drive North of San Francisco near wine country, to learn all about the oysters they harvest and how to make smoked oysters. If you’re in town, I highly recommend spending a day driving out there to enjoy the oysters and the spectacular views of the bay. There are lots of little towns on the way that have great food options, too! Smoked oysters are a delicious way to cook and eat oysters, and you can use them in a variety of ways. Beyond crostini, they make a great addition to pasta and salads. You can learn the technique and see what I learned behind the scenes at Taste. Also, a huge thank you to the folks at Williams-Sonoma for asking me to share a little bit about my mom and a dessert for Mother’s Day this week on their blog. Happy cooking!!! No reviews This recipe is part of an essay I wrote for Taste (2018) One dozen freshly shucked oysters in their half-shell 1/4 cup/60 ml extra-virgin olive oil Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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