This past week, Stingray and I needed a little romance in our life. Nothing says “hey there, Big Boy” like oysters and luckily we just happened to have a dozen briney Wellfleet oysters in the fridge. I picked up a cheap proscecco and a couple of extra groceries to make it a meal: a soft cheese and crusty bread to serve with a crisp macintosh apple. I felt like I needed to cook something, so I picked up a bunch of asparagus and steamed them, poached two eggs and made a (kind of) homemade béarnaise.
The stars must have seriously been aligned for operation romance, because right before I was about to serve dinner I remembered some shrimp I had in the freezer to help me really make this a bangin’ dinner. I boiled and peeled them and set up all the proper shellfish fixins’: lemon, cocktail sauce, horseradish and a homemade mignonette sauce (vinegar and shallots) and we were ready for a partay. Can’t wait until we get another dozen oysters…
“Ying and Yang”