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Farm To Fork: Duxbury Oysters, From Hatchery To Halfshell

In our latest installment of Radio Boston’s food series “Farm to Fork,” we tackle crassostrea virginica — or eastern oysters. And the Latin is appropriate, because at Island Creek Oysters in Duxbury, they’re not just harvesting delicious New England oysters, they have a whole oyster laboratory where they breeding hundreds of thousands of little shellfish.


Andy Husband’s Mignonette Recipe:

1 cup aged sherry vinegar
2 shallots, minced
1 tsp freshly cracked black pepper

Mix well. Serve chilled.

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