Friday, April 9, 2010
Broiled oysters with salsa
It was too cold for a raw oyster dinner, so after scrubbing the oysters, we shucked them open, being careful to save the juices in the shell, and arranged them on the broiling pan. We then broiled the oysters in their own juices for ten minutes or so, until the oysters had barely poached and the edges that stuck above the juices had started to darken. Meanwhile, we prepared a salsa of canned tomato from last summer, green garlic, salt, a little olive oil, and a bit extra lemon juice (depending on the acidity of the tomatoes). Served next to a fresh baguette, the dinner was delicious.
Also, I wanted to give a shout-out to the wine we had that night, and have continued to enjoy weekly. Columbia Crest, based along the Columbia river in Washington, makes very drinkable wines that are available at the Safeway for only $5 with the "club card" (and Safeway takes off the liquor tax if you buy at least six bottles). I would not pay $12 for these wines, but Columbia Crest has quickly become our favorite in the $5-$6 range.