Farm To Fork: Duxbury Oysters, From Hatchery To Halfshell

May 3, 2012

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.

Guest:

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:

Steve Delano

Island Creek does it again! Nice piece Meghna
- Meghna Chakrabarti
  
  All credit has to go to my partner in crime for this one — producer Dan Mauzy. Dan recorded most of the trip and cut together the final story. Great work. As a reward, we let him eat a couple of the oysters.

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Farm To Fork: Duxbury Oysters, From Hatchery To Halfshell