That oyster hash sounds like something you’d serve at 1 am to a group of half-drunk friends who swear they don’t like oysters, then go silent after the first bite. I’ve never thought about oysters this way,always kept them raw with mignonette or hot with butter and breadcrumbs,but the idea of finely chopped cold oysters with lemon and shallots, served in spoons, makes total sense. It’s like a seafood tartare with no filler. Also, that quick shellfish stock tip? Gold. I’ve been overcomplicating mine with too much aromatics. Just mussels, herbs, wine, done. Appreciate the reminder that flavor doesn’t always need time,just freshness.
Ah, Farallon. What an experience one night for dinner. Stars had already closed, so what was one to do. I will never forget those 2 fantastic San Francisco restaurants.
Very fine photo of delicious looking oysters. The song not bad either.
Farallon and the endless champagne!
That oyster hash sounds like something you’d serve at 1 am to a group of half-drunk friends who swear they don’t like oysters, then go silent after the first bite. I’ve never thought about oysters this way,always kept them raw with mignonette or hot with butter and breadcrumbs,but the idea of finely chopped cold oysters with lemon and shallots, served in spoons, makes total sense. It’s like a seafood tartare with no filler. Also, that quick shellfish stock tip? Gold. I’ve been overcomplicating mine with too much aromatics. Just mussels, herbs, wine, done. Appreciate the reminder that flavor doesn’t always need time,just freshness.
Love this! Reminds me of the chilled oysters and cucumber mignonette recipe I adapted from hit NYC restaurant Via Carota for easy home cooking!
check it out:
https://thesecretingredient.substack.com/p/get-via-carota-recipe-chilled-oysters-with-cucumber-mignonette
Ah, Farallon. What an experience one night for dinner. Stars had already closed, so what was one to do. I will never forget those 2 fantastic San Francisco restaurants.