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:
WBUR's Sacha Pfeiffer is co-hosting Radio Boston while Meghna Chakrabarti is on maternity leave.
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