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 Husbands, chef at Tremont 647
Andy Husband’s Mignonette Recipe:
1 cup aged sherry vinegar
2 shallots, minced
1 tsp freshly cracked black pepper
Mix well. Serve chilled.
Other stories from this show:
Host Meghna Chakrabarti introduces us to newsmakers, big thinkers and artists and brings us stories of relevance to Bostonians here and around the region. Live every weekday at 3 p.m. and 10 p.m.
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