Oyster Odyssey
I have mentioned a local restaurant called Woodfour that had an extraordinary young chef. He has moved on (and I haven't been back) but on one of our last visits I ordered the raw oysters with rhubarb mignonette. They were wonderful, and the mignonette was so unusual, that I decided to try this combination myself. I had assumed that the mignonette was his creation but the google told me otherwise, so I gleaned the essentials from several recipes.
I live about 45 minutes from Hog Island Oyster Farm on Tomales Bay in the lovely tiny town of Marshall. The drive there is delightful and relaxing so I set out to buy some oysters there, planning to take photos for this very diary. This is the place I had purchased 150+ oysters for the 2012 (OMG, that long ago?)S F Kossack Oyster-bash. I drove down my hill and aimed to connect with the coastal highway, Highway1. In only a few minutes I saw a building with banners flying and a sign:
Bodega Bay Oyster Company
Of course I stopped and checked it out. Wow. They had every kind and size of oyster anyone could want, at good prices. They raise their oysters in Tomales Bay, close to Hog Island's operation. I tasted several and bought 1 1/2 dozen of those I liked best. Back at the car I turned around and saw the very hill I live on.
The coastal side of English Hill.
Back home I gathered the ingredients, rhubarb and shallot.
Chopped fine, then add champagne vinegar. Next time I'll chop them even finer in the food processor.
I mashed them together and added a tiny bit of lemon juice, then immediately put the mix on ice.
Rhubarb Mignonette on ice.
Dump the oysters in the sink and wash them. They were clean but some stuff is in the crevices.
Bonus oysters gave me two dozen.
Shucking. The tip of the oyster knife goes into the hinge and a huge amount of pressure is applied before you twist and open. Care and experience is required here since the shell is slippery and if you slip the knife goes right into your palm. So far, so good.
Don't drink and shuck.
Carefully arrange on the plate, trying not to spill the liquid inside. I use a grapefruit knife to separate the oyster from the shell; the curve and serration is perfect. Add a spoonful of mignonette and scarf them down. They were as good as expected.
Pacific Ocean treasure.
We finished the meal with potato gnocchi with brown butter and parmesan cheez sauce. Parsley sprinkled on top. It was a good combination.
I hope you enjoyed seeing the preparation of this special meal. I do enjoy attempting to replicate dishes from some of the fine restaurants around here. It's not always as successful as this, to be honest.
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