Oysters and Clams - Recipe
Seafood dude at Fresh Market, tells me that the best way to determine whether an oyster or clam is fresh, alive and well is to knock ‘em. Specifically, knock two against each other or one against the counter. If they sound hollow, throw ‘em away. Also, oysters and clams should be closed super-tight (um, YEAH. I know.) When you get home, grab 2 bowls, one that fits inside the other. Unbag the oysters and clams and put them in the smaller bowl. Fill larger bowl with ice and put the smaller bowl inside, on top of the ice. Refrigerate. According to John, if stored properly, they’ll last for a few days like that. But I always go by the rule of eating them same day or next day.
1 dozen fresh oysters in shell
1 dozen fresh clams in shell
1 dozen extra large cooked shrimp
For the Asian Mignonette
1 teaspoon water
2 tablespoons sweetened (seasoned) rice vinegar
1/4 teaspoon red peppercorns
1 teaspoon finely minced ginger
1 teaspoon finely minced shallots
1/4 teaspoon whole coriander seeds (optional)
In a small bowl, whisk together the Asian Mignonette ingredients. Set aside while you carefully shuck the oysters and clams. Serve the Asian Mignonette, shrimp, oysters and clams on a bed of crushed ice.