“There are 5 types of oysters in the US, and I like them all”–Paul Ebeling
Oysters On The Half Shell With Tarragon Mignonette With Shallot, Red Wine Vinegar, Fresh Tarragon.
- 1 shallot large, finely diced
- 1/4 cup red wine vinegar 2 fl. oz./60 ml
- 1 teaspoon fresh tarragon chopped
- 1/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
Pair with: Sauvignon Blanc, Muscadet or Champagne.
Note: Had McDonald’s opened shop in the 1850s, it probably would have served oysters rather than burgers.
The bivalves have been a staple in American diets dating back to well before Europeans stepped foot on the continent. An oyster-shell mound, known as a midden, left by the Timucua in North Florida has shells dating from 600 to 2,500 years ago. Another midden, on the upper Damariscotta River in Maine, contains shells consumed by Etchemins between 2,200 and 1,000 years back.
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