These oysters don’t look distressed, floating as they are in a fragrant bath of butter, lemon juice, and hot sauce. They look downright gobble-able, in fact, which they were. The distressing part is that these are just a paltry handful of the many, way too many, oysters from our garden that are ready to be eaten, and deserve to be eaten before I head back to France and leave them to grow even larger, perhaps taking over Puget Sound in my absence.
Because we had several shellfish harvesting closures during the unusually warm months, oysters that were ready to slurp in summertime now make a pretty huge mouthful, and are better suited to grilling, frying, chowder-ing, and heaven only knows what else-ing. Or perhaps you know. Help me out here – what’s your favorite recipe for larger oysters? It’s a problem I’ve never had before, a plethora of oysters insisting on either growing to gigantesque proportions, or being summarily and deliciously dispatched. Please share your best recipe, in the name of oyster population reduction!