Thank You, Fish Restaurant

The Uncle Sam Balloon at the Macy's Thanksgiving Day is
three-stories high and requires 32 people to handle it.

A special oyster special at
Fish Restaurant, West Village, NYC

Thanksgiving has become my favorite holiday. My Christmas spirit is shiny and new, and glitter starts to run through my veins. Marking the beginning of my favorite day? The Macy's Thanksgiving Day Parade, the only-in-America showcase of outdated balloons, show tunes, and celebrity cameos.  For everyone who gets to see the parade in New York City this year, bundle up (it's going to be a cold one) and make time for an oyster break.  Head out to the West Village for my favorite oyster special of all time - The Red, White and Blue at Fish Restaurant (280 Bleeker St.) It's a half dozen Blue Point oysters (or clams) and a PBR (or a glass of house white or red wine) for only 8 bucks!  Now that's something to be thankful for.

On my last visit this summer, I skipped the special - Kumamotos were in. No other NYC restaurant had them on the menu that day and I was about to find out why. I also ordered a Spinney Creek and a Fanny Bay.

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Spinney Creek (Eliot, Maine)
This is a great example of a Northeastern oyster.  It was very briny and finished with a pleasant sea plant taste.   It reminds me of the tried-and-true Malpeque.  Much larger than its West coast partners on the plate.  I would definitely order these again.

Spinney Creek

Spinney Creek
(Eliot, Maine)

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Fanny Bay (Baynes Sound, British Columbia)
I know this oyster has a lot of fans.  I am not one of them.  That said, I have never met an oyster that I didn't like, and I appreciate this one-time experience.  From the soft texture of the meat to the harsh algae overtones, this was a tough one for me.

Fanny Bay

Fanny Bay
(Baynes Sound, British Columbia)

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Kumamoto's (Pacific Northwest, USA)
I left the Kumos for last.  Kumamoto's started in Japan and found a suitable home in the Pacific Northwest.  The shell is beautiful - delicate, small, ruffled along the edges.  Design aside, the meat was sweet with no briny flavor. Unfortuantely, it was mushy. Summer storms and other less than ideal conditions didn't make it the best time to eat Kumamotos. Many people say that Kumos are a good beginner oyster, I guess because of its mild flavor and small size.  I disagree. The taste is complex and it packs a punch in its tiny package.  If you're just getting your oyster feet wet, I would suggest waiting.

Kumamato

Kumamoto
Pacific Northwest

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Before I sign off, I have to tell you about one more seafood special at Fish Restaurant because after oysters, steamed blue crabs are my favorite meal.  For $25pp (it's NYC), Fish offers all you can eat steamed blue crabs that would impress any Marylander.  The catch - ya gotta get there before 4p. And it's only available during crab season.

All-you-can-eat Blue Crabs - bib and all - in NYC.

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A heartfelt Happy Thanksgiving to everyone who reads Oyster Stew. I'm thankful for you, my friends and family, and to the first brave man who ate an oyster. Cheers!

Fish Restaurant
(West Village)

280 Bleeker St.

New York, NY

212.727.2879

www.fishrestaurantnyc.com

As of this post, the Fish restaurant website was down, hopefully not for long.

Killer Thanksgiving Oyster Recipes

With less than two weeks to go before American Thanksgiving, I've been on an extensive hunt for a oyster recipe so good, it deserves a place at the most important meal of the year. On this most decadent of holidays, I knew I wanted a unique, hearty dish that respected the oyster.  So I reached out to the fabulous Linda Stradley from What's Cooking America for some ideas.

Linda Stradley, a cookbook author and culinary historian, launched the What's Cooking America website in 1997 after she published a cookbook with the same name. The website is a melting pot of Ms. Stradley's original recipes and reinterpretations.  She also knows not to mess with a great dish, so she includes recipes (with credit) from restaurants, websites and chefs "as is." Ms. Stradley says she and/or her family and friends have tested every recipe on the website, and most recipes include Ms. Stradley's helpful tips for a perfect result.

I looked through the What's Cooking America collection of oyster recipes on the website, and, finally, with much difficulty, decided on one for our Thanksgiving table. (Scroll to the end of this post to find out which one.) Ms. Stradley has graciously allowed us to share six of her oyster recipes here. Perhaps you and your family can choose one to serve at your Thanksgiving table.

• Creamed Oysters in Acorn Squash
• Hangtown Fry (Great for Thanksgiving Day breakfast)
• Pickled Oysters
• Oyster Casserole
• Oyster Bruschetta
• Scalloped Oysters

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Creamed Oysters in Acorn Squash
Image courtesy of: What's Cooking America

Creamed Oysters in Acorn Squash

Ingredients:

4 medium acorn squash
1/4 cup butter, cut up
2 (12-ounce) containers fresh fresh (live) oysters*
1 (10 3/4-ounce) can cream of celery soup, undiluted
2 lean bacon slices, cooked and crumbled
1/4 cup minced fresh parsley

Preparation:
Preheat oven to 350 degrees F. Cut squash in half crosswise around the middle. Use a spoon to scoop out the seeds and stringy stuff in the center of each squash half; discard. Place squash halves, cut side up, in a greased 15- x 10-inch baking pan; divide butter pieces evenly between each squash halve. Bake approximately 45 minutes to 60 minutes or until tender when pierced with a fork. Remove from oven. While the squash is cooking, drain oysters, reserving half of liquid. Place oysters and reserved liquid in a large saucepan; cook over medium heat, stirring occasionally, until oysters just begin to curl. Stir in cream of celery soup, and then spoon the oyster/soup mixture evenly into warm squash halves. Sprinkle with crumbled bacon and minced parsley. Bake for an additional 5 minutes. Remove from oven and serve. Makes 8 servings.

Recipe from What's Cooking America.

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Hangtown Fry
Image courtesy of: What's Cooking America

Hangtown Fry
"This recipe has been adapted from the Blue Bell Cafe (no longer in business)."

Ingredients:
1 egg, beaten
1 tablespoon milk or cream
3 raw shucked fresh (live) oysters*
Breading Mixture (mixture of cracker crumbs and bread crumbs)
Vegetable Oil or butter (I like to use butter)
2 slices thick-sliced bacon
2 whole eggs

Preparation:

Pat the shucked oysters dry with paper towels to remove moisture. In a small bowl, beat egg with the milk or cream. Dip the oysters in the egg/milk mixture and then the Breading Mixture. In a frying pan, heat the vegetable oil or butter. Add the oysters and fry approximately 30 seconds on each side or until three-fourths (3/4) cooked, remove from heat and set aside. While frying the oysters, fry the bacon in another skillet until just before the bacon becomes crisp. In a small bowl, beat the eggs lightly; set aside. Place the bacon (like railroad tracks off-center) in a large frying pan over low heat, pour a small amount of the beaten egg over the top of the bacon. Place the partially cooked oysters on top of the bacon and then pour the remaining beaten eggs over the top. Cook approximately 2 minutes or until the eggs are set (eggs are done when creamy, soft and a bit runny; do not overcook). Then fold the omelets over the oysters. Place a lid over it and cook just until the steam blends together all the flavors. Makes 1 serving.

Recipe from What's Cooking America.

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Pickled Oysters
Image courtesy of: What's Cooking America

Pickled Oysters
Original recipe from Mary and Vincent Price's 1969 cookbook "Come into the Kitchen Cookbook: A Collector's Treasury of America's Great Recipes."

Ingredients:

4 dozen small fresh oysters, shucked*
8 whole peppercorns
1 teaspoon sea salt or coarse salt
1/4 teaspoon ground mace
3 tablespoons white wine
1/4 cup cider vinegar or fresh-squeezed lemon juice**
2 tablespoons sherry wine
6 drops Tabasco sauce
** I like to use fresh-squeezed lemon juice.

Preparation:
Shuck the oysters and put them, along with their liquor, into a sauté pan; simmer over medium heat until they begin to curl around the edges. Using a slotted spoon, remove the cooked oysters and plunge into a bowl of ice cubes and cold water to stop the cooking process; drain the oysters and set aside. Add peppercorns, salt, mace, wine, vinegar or lemon juice, sherry, and Tabasco sauce to the hot oyster liquor; simmer over low for 10 minutes. Remove pickling sauce from heat and let cool. Put the cooked oysters into a quart container with a lid, then pour the cooled pickling sauce over. Cover tightly and refrigerate at least 24 hours before serving to allow flavors to blend. Will keep in the refrigerator up to 5 days.

Recipe from What's Cooking America.

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Oyster Casserole
Image courtesy of: What's Cooking America

Oyster Casserole

Ingredients:

1 quart (30 to 40 oysters depending on size) fresh shucked oysters, drained and divided
1 cup coarsely-crumbled saltine cracker crumbs, divided
1/4 cup chopped scallions or green onions, divided
1/4 cup chopped fresh parsley, divided
2 tablespoons freshly-squeezed lemon juice, divided
Salt to taste
Freshly ground black pepper
1 teaspoon Worcestershire sauce, divided
1/4 cup butter, divided
1 cup light cream or half & half cream, divided
Dash Tabasco sauce (optional)
Paprika for dusting

Preparation:

Preheat over to 400 degrees F. Generously grease a shallow 1 1/2-quart casserole dish. Sprinkle 1/2 of the saltine cracker crumbs over the bottom of prepared casserole dish. Lay half of the oysters on top of the cracker crumbs, then sprinkle with 1/2 of the onions, 1/2 of the parsley, 1/2 of the lemon juice, salt, pepper, and 1/2 teaspoon Worcestershire sauce. Dot generously with 1/2 of the butter and pour 1/2 of the cream over the top.
Repeat layers with the remaining oyster, onions, parsley, lemon juice, salt and pepper, and Worcestershire sauce. Dot with the remaining 1/2 of the butter Spread the remaining 1/2 cup of cracker crumbs for the top. Pour the remaining 1/2 of the cream over the top. Add a dash of Tabasco if desired before covering with the remaining saltine cracker crumbs. Dust the top with paprika, using enough to make it really red. Bake for 30 minutes. Remove from oven and serve hot. Makes 6 servings.

Recipe from What's Cooking America.

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Oyster Bruschetta

Stradley adapted this recipe from the Goose Point Oysters of Willapa Bay web site. 

Oyster Bruschetta
Image courtesy of Food Network.

Ingredients:

4 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon freshly chopped parsley
1 teaspoon coarsely ground black pepper
6 slices French bread, cut at an angle
6 slices prosciutto (parma ham)
18 small-size shucked fresh (live) oysters*
6 thin slices fresh mozzarella cheese**

Preparation:

Preheat oven to 375 degrees F. In a small bowl, combine olive oil, garlic, parsley, and pepper. Brush each bread slice with the mixture on both sides and arrange on a baking sheet.

Place 1 slice of prosciutto on each slice of bread and top each with 2 to 3 oysters (depending on the size of your oysters). Bake for 15 minutes. Remove from oven and top each piece with a slice of mozzarella; return to the oven to melt the cheese. Remove from oven and serve hot. Makes 6 oyster bruschettas.

Recipe from What's Cooking America.

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Scalloped Oysters
Photo courtesy of: What's Cooking America

Scalloped Oysters

Ingredients:

6 tablespoons butter
1 teaspoon chopped shallots
2/3 cup fresh bread crumbs
2/3 cup Saltine cracker crumbs*
1 pint shucked fresh oysters in their liquor
1/4 cup pinot gris wine (may substitute any dry white wine)
2 tablespoons half and half cream
2 teaspoons Dijon mustard
Dash Tabasco or similar hot sauce
Salt and freshly ground pepper to taste
4 sprigs parsley, garnish

* Make your own cracker crumbs by crushing saltines in a zippered plastic bag using your hands or a rolling pin, but don't pulverize them into dust.

Preparation:

Preheat oven to 425 degrees F. In a medium frying pan, melt butter. Add shallots and sauté until golden brown; set aside. Add bread and cracker crumbs to frying pan, stirring until just moistened with butter; remove from heat. Spread half the buttered crumbs over the bottom of a 9-inch square baking dish or 1 1/2-quart shallow baking dish. NOTE: Can also be baked in individual ramekins. Pick oysters free of any shells. Drain oysters, reserving liquor. Measure 2 tablespoons oyster liquor in a heavy, small saucepan. Stir in pinot gris wine, half and half cream, Dijon mustard, and Tabasco sauce. Add reserved shallots. Over medium heat, bring to a simmer; reduce heat to low and cook gently, stirring until mixture is reduced by 1/3. Arrange oysters in a single layer over the crumbs in the baking dish. Sprinkle lightly with salt and pepper. Evenly pour the wine sauce over the oysters; cover with remaining buttered crumbs. NOTE: Never allow more than two layers of oysters for Scalloped Oysters; if three layers are used, the middle layer will be underdone, while others are properly cooked. Bake approximately 15 to 25 minutes until oysters turn opaque throughout and crumbs are a golden brown. NOTE: Depending on the size of your oysters, cooking time can vary. Remove from oven. Garnish with parsley sprigs and serve immediately. Makes 4 servings.

Recipe from What's Cooking America.

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After much debate, the Oyster Bruschetta will start off our Thanksgiving meal. Yum! Can't wait. Good luck with the Thanksgiving planning. Need some inspiration for your early American holiday? Check out Linda Stradley's cookbook What's Cooking America. 

Thank you Linda for your help with this post!

What's Cooking America is a copyrighted web site and an Oregon corporation (LLC), wholly owned by Linda Stradley.

Could Oysters be the Perfect Food?

Oysters are a surprising superfood, packed with vitamins and minerals ...and they taste a whole lot better than broccoli.
Source: NutritionData.com

Mark Kurlansky writes in The Big Oyster "that the poorest people in Manhattan lived all year on 'nothing by oysters and bread.'"  Nevermind that oysters were so plentiful that all anyone had to do was step out into the harbor to grab dinner. What the poorest and richest NYC residents didn't know at the time was that they were eating the most environmentally-friendly, nutrient-rich food possible at the time.

Oysters are low in calories, high in protein and held together with good fats. They also brim with hard-to-get minerals like zinc and magnesium and with essential vitamins like A & D. Further, oysters probably hit the mark for people with specialized diets. Gluten-free? Yep. Diabetic? Check out the low glycemic count. Raw food diet?  Oysters are at their best straight from the sea. Christopher Cox at Slate.com even made the case that strict vegans should consider oysters in their diets. That's a lot of good in a little bite.  

Oysters: The New 100 Calorie Snack

Six raw oysters have just 50 calories.
Source: NutrtionData.com

According to the USDA Nutrient Data Laboratory, 12 medium Eastern raw farmed oysters have just 100 calories.  Plus, they boast 8g of protein and 2g of fat (the good kind).  Because the government's data tends to be a little ... complicated, here's an easy chart from NutritionData.com. Forget 5-hour energy drinks, add a little afternoon pick me up with oysters.

The 100 calories aren't just empty calories.  Oysters are also high in protein, which makes you feel full longer. Of course, because oysters are total studs, they aren't composed of just any protein. Oysters are a complete protein, which means it boasts all nine essential amino acids in the proper proportions.  Oysters have more protein per calorie than tofu and skim milk, which make them a terrific source for dieters.

To close out the triumvirate - calories, protein and fat - oysters are surprising low in fat.  And the fat they do contain is mostly made up of Omega-3s, the super-healthy fats that our bodies need to fight inflammation. Speaking of inflammation ...

We've all heard that inflammation is the route of all evil, responsible for aging, asthma, allergies, heart disease, diabetes, depression, Alzheimer's, and yes, cancer.  The folks at InflammationFactor.com have created a formula for determining which foods add to inflammation and which foods have anti-inflammatory properties.  

Foods with a positive IF Rating™ ™have high anti-inflammatory properties.  Foods with a negative IF Rating™ have inflammatory effects.  

Foods with negative IF Ratings: 

• raw coconut (-56)
• pita bread (-58)
• roasted chicken wing (-66)
• bran flakes (-89) 
• baked beans (-108)
• turkey bacon (-205) 

Foods with positive IF Ratings: 

• raw cucumber (0)
• sirloin steak (13)
• broccoli (26)
• edamame (32)
• cantaloupe (37)
• raw collards (62)

Raw eastern oysters have an IF score of 220.   Steamed Pacific oysters have a whopping score of 673!  

DAILY VITAMINS AND MINERALS

The good stuff doesn't stop with calories, protein, fat and anti-inflammation. The little nuggets are also bursting with elusive vitamins and essential and trace minerals. 

- Vitamin D: Very few foods in nature contain Vitamin D and many of us have Vitamin D deficiencies. Most of our Vitamin D comes from exposure to the sun, but winter months and sunscreen can limit our exposure. Vitamin D is so important that people go to extremes to catch a little sun. The only way to get sun in the valley town of Rjukan, Norway, is to take a cable car to the top of the mountain. Last week, the town installed mirrors to reflect the light, providing a couple of hours of sun per day. Rjukan residents should consider ordering up some European Belon oysters to supplement the mirrors.  A dozen oysters can provide 134% of the DV for Vitamin D.  Vitamin D is crucial for our metabolism, bone health, cognitive skills and much more.

- Vitamin B12: This lesser-known vitamin is essential for healthy metabolism and the ability to think clearly.  Oysters are a Vitamin B12 superpower.  One dozen oysters provide 540% of the DV for Vitamin B12.  

- Iron: Feeling tired?  You may be iron deficient.  Iron is important for a healthy immune system and energy.  A dozen oysters provide 62% of the DV for iron.  A cup of raw broccoli only provides 4% DV.

- Zinc.  This is the big one.  A dozen oysters have over 1000% of the DV of Zinc, making oysters the richest source of zinc you can eat.  Zinc is vital for the immune system, which is why so many cold prevention medicines contain high levels of zinc.  Most people have low zinc levels, especially heavy drinkers and people with kidney disease.  

- Magnesium. Called the "miracle mineral" by Dr. Oz, most people are deficient in magnesium, which helps with constipation, heart and bone health, and diabetes prevention. A dozen oysters provide 20% of the DV of magnesium.

- Copper. LIke zinc and iron, copper is part of a small group of metallic minerals that help regulate our metabolism. Copper also helps with absorbing iron and is a vital for building muscle and cardiovascular strength. 

- Phosphorus. Next to calcium, phosphorus is the most abundant mineral in the body and is imperative for maintaining healthy bones and teeth, according the the University of Maryland Medical Center. It's also needed to help balance other vitamins and minerals (also found in oysters) such as vitamin D, magnesium and zinc.

- Manganese. This trace mineral is important for healthy bones, metabolism and sex drive. It also helps fight free radicals (the pesky cell fighters associated with aging, heart disease, and cancer.) People who eat lots of processed foods are probably not getting enough manganese in their diets.

BRINGING RAIN TO THE PARADE

Nothing's perfect, of course. Oysters do have a dark side.

- Sodium. Oysters come straight from the salty sea. It's also what gives oysters, especially those on the East Coast, their allure.

- Cadmium. Earlier last month, we discussed the latest research into the effects of oysters on breast cancer. We alerted you then that some oysters have high levels of cadmium, especially Gulf Coast oysters. Cadmium is found in pollutants and can be highly toxic. Check out the earlier post for more information.

- Harmful bacteria. Raw oysters can be contaminated with Vibrio vulnificus, which can be fatal to people with compromised immune systems.  According to the CDC, a recent study showed that people who are immunocompromised were 80 times more likely to develop Vibrio. The disease causes vomiting, diarrhea and abdominal pain. The FDA recommends "thoroughly cooking" oysters to destroy the bacteria.

FINAL NOTE

A blog about oyster nutrition wouldn't be complete without discussing the most infamous benefit of oysters: increased sex drive.  This one is a little hard to prove, but a study by the American Chemical Society suggests that oysters contain two amino acids (D-Asp and NMDA) that raise the sex hormones testosterone and estrogen.  The study does not say how many oysters you must eat for the effect or how big the effect is.  One caveat: you have to eat the oyster raw.  Zinc and manganese also help.

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Want more info about the nutrition in oysters?  NutritionData.com has everything you've ever wanted to know about oyster nutrition.  Here's a few links to get started:

• Eastern raw wild oysters
• Eastern raw farmed oysters
• Pacific raw oysters

Sex, Death & Oysters ... And Other Great Oyster Books

I hate to admit it, but my summertime reading consists of the local newspaper (if it hasn't been soaked by the sprinkler) and celebrity mags. Come fall and winter, when it's pitch dark by 5:30p, I pick up the scope a bit. I pulled out my oyster books last week to find some recipes for an upcoming post, and thought that Oyster Stew readers may be interested in a few.

For this post, I've chosen a wide range of oyster tomes. Some are history books, some are cookbooks, some are both. One is a documentary. Two are guide books. I even threw in a couple of children's stories. All of them evoke a passion for oysters. With each book, I've also made suggestions about who may be interested in the book. The holidays are coming soon.

Cozy up this week with a good book - and a bowl of oyster and brie soup. Enjoy!

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OYSTER BOOKS TO START YOUR LIBRARY

Shucked: Life on a New England Oyster Farm
Author: Erin Byers Murray

I have a girl-crush on Erin Byers Murray. I read this book for the umpteenth time this week and, as always, I found another bit of humor or wisdom. Shucked is the true story of Murray's year long "sabbatical" from her supercool job as an editor at dailycandy.com to work 12+ hours a day on the Island Creek Oyster farm. She actually did what many oyster lovers dream about and, in the process, reminds us just how much labor and love goes into growing oysters. She doesn't sugar coat the people or the process, but Murray always respects the oyster. From oyster "poop," to culling (which she calls "looking for ones with potential,") to the immense stress of raising baby spat, Shucked is a front row seat to her brutal, spiritual, rewarding oyster journey.

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Oyster Culture
Authors: Gwendolyn Meyer and Doreen Schmid

Oyster Culture is oyster porn. The photographs by Gwendolyn Meyer are stunning, rhythmic - and evoke all the senses. I swear I can smell the mud and the brackish water wafting from the pages. The book is an easy read about oyster farming and oyster eating - the oyster culture - around Marin in Northern California. But really, it's all about the photos. Bonus section: must-have recipes from Marin-area restaurants (including the Marshall Store and Nick's Cove). Great coffee table book and oyster gift.

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Sex, Death & Oysters: A Half-Shell Lover's World Tour
Author: Robb Walsh

From oyster porn, to sex and death. This book reminds me in spirit of Elizabeth Gilbert's Eat, Pray, Love. James Beard Award-winning author Robb Walsh is not your typical food writer. He masks the sometimes murky world of oyster farming with potty humor and brilliant insights that you don't appreciate until four chapters later. The food is not the end game - the journey is. He travelled across the U.S. and to Europe to unveil the business and culture of oyster farming and the oyster market. He definitely knocks the innocence out of oyster culture. This book is great for travelers and arm chair adventurers.

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A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America
Author: Rowan Jacobsen

My copy of A Geography of Oysters is dog-earred, ripped, curled, and highlighted. Rowan Jacobsen, who describes himself as a semi-professional oyster taster, is a pioneer in the oyster merrior business. Others have described oysters as having hints of melon or a slight metallic taste, but Jacobsen was really the first to seek out every oyster he could find and describe them as religiously and respectfully as a wine sommelier. Despite the high brow talent, you get the sense that his favorite place to be is at the oyster bar, sharing a dozen oysters and a pint of beer. We appreciate Jacobsen's early support of Oyster Stew. This is the first book you need in your oyster library.

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The Big Oyster: History on the Half Shell
Author: Mark Kurlansky

Finally, the oyster gets her due. Mark Kurlansky recounts the history of New York City as inextricably linked to the oyster. From Pearl Street to the Hudson, the New York Time best-selling author places the discovery and growth of NYC on the very solid, capable shoulders of the lowly oyster. The Big Oyster is not a breezy read, but it's written carefully by a gifted writer. A fascinating book for native New Yorkers and history lovers.

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Oyster: A World History
Author: Drew Smith

"The oyster is older than us. Older than grass," begins author Drew Smith, who's book quite literally starts at the beginning of time. Where would the world be without oysters? Smith knits a complex history of oysters, and their influence on human migration, colonization, water quality, art, kingdoms and much more. He gives us the good, the bad and the ugly when people and oysters collide. I promise this book delivers stories, insights and oyster facts you never knew about. Suggest that everyone coming to your Thanksgiving read it before dinner. Then discuss. Great book for the non-oyster lover in your family.

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Oysters of Locmariaquer
Author: Eleanor Clark

I was turned onto this book by none other than Erin Byers Murray who described it as a "poetic and bewitching story." And with a forward by The Big Oyster's Mark Kurlansky, the late Eleanor Clark is feeling the post-humous love from her fraternity of oyster authors. Much like Murray's account of oyster farming in New England, Clark describes how French Belon oysters are cultivated in the tiny town of Locmariaquer, affecting the people and culture in fascinating ways. She weaves French history with personal and often tragic stories about the gypsies and oyster people who eek out a living raising baby oysters, only to ship them off to more suitable estuaries to grow up. A gentle read for the romantics among us.

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Consider the Oyster
Author: MFK Fisher

The late Mary Frances Kennedy (M.F.K.) Fisher was an original. Everything she did, she did with unbridled passion. Written in 1941, Consider the Oyster was not and is still not like any oyster book I've ever read. Fisher not only loved oysters, she LOVED oysters (if you know what I mean). And she took great, tedious pains to defend classic oyster dishes. As an oyster appreciator myself, I'm honored that she chose to write about them. To really get Fisher and this book, I would suggest reading Poet of the Appetites: The Lives and Loves of M.F.K. Fisher written by Joan Reardon. Downton Abbey addicts will love this quick read.

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Collecting Oyster Plates
Author: Jeffrey B. Snyder

THE reference book for anyone who collects or who is thinking abtou collecting oyster plates. From the first days during the frivolous Victorian era, oyster plats have become a luxury for those who use them and a treasure for those who collect them.  Collecting Oyster Plates includes manufacturers and their marks, materials used, and market value.

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OYSTER COOKBOOKS

Oysters on the half shell - no sauce - is my favorite oyster prep. But it's nice to mix it up sometimes. Here's a list of some of my favorite cookbooks that celebrate the oyster.



The Grand Central Oyster Bar & Restaurant Cookbook
Authors: Sandy Ingher with Roy Finamore

Featuring more than 100 of its classic recipes, The Grand Central Oyster Bar Cookbook is as much a history book as it is a cookbook.  Anyone who has ever visited this marquee oyster bar will appreciate being able to bring home a bit of the NYC train station home with them. It's not the same as being there, but it travels well.

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Union Oyster House Cookbook
Authors: Jean Kerr and Spencer Smith

When the late Sen. Ted Kennedy writes a forward to your cookbook, you know you are a pillar of Boston history. The Union Oyster House Cookbook is both history book about the oldest restaurant in the country and a cookbook. No doubt, the recipes haven't changed much - Lobster Thermidor and New England Seafood Pie anyone?  And as Sen. Kennedy writes, the food will "always be a little tastier, though, when they're served in the unique atmosphere of the Oyster House itself." You can't cook up atmosphere in your home kitchen, but you can master a few classics such as cornbread and New England baked beans. Oyster Stew visited Union Oyster House in Season 1 and found a gem of history we should all be grateful is still cooking.

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The Hog Island Oyster Lover's Cookbook
Author: Jairemarie Pomo 

This is a sweet book that includes a snappy history lesson about the beloved Hog Island Oysters. The book also includes some references to oyster bars, the most common oyster brands sold in restaurants, and other oyster resources. The info is a little dated, but the real meat of the book is the list of yummy and offbeat recipes, including Oysters with Cucumber, Lime & Sake; Steamed Oysters with Spicy Asian Sauce; Hangtown Fry (eggs, bacon, sriracha and oysters); and of course, the famous Hog Island Barbecued Oysters.

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The P&J Oyster Cookbook
Authors: Kit Wohl & the Sunseri Family

Featuring Lousiana oysters fron P&J Oyster Company, this cookbook is a taste sensation for anyone who wants to try new flavor combinations. Using ubiquitous Gulf oysters, this cookbook is brimming with oyster recipes you'll want to share. Check out the to-die for recipe for Oyster and Brie Soup at the end of this post.

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KIDS BOOKS

Not to be left out, I have two favorite children's books about oysters.  Both are fiction stories that capture the childish spirit of the oyster. It's never too early to find new oyster lovers. (To be safe, young kids shouldn't eat raw oysters.)


The Walrus and the Carpenter
Author: Lewis Carroll, Illustrator: Jane Breskin Zalben

Perhaps the most well-known poem about oysters, The Walrus and the Carpenter is a clever, nonsense poem from the brilliant Lewis Carroll. The poem warns about ignoring the wisdom of elders, and about the perils of instant gratification. It also asks an important moral question: is the Walrus more wrong because he tried to hide how many oysters he ate or is the Carpenter more wrong because he ate as many oysters as he could? The illustrations of oysters dressed in hats and tiny little shoes are precious - and eerily foreboding. Check out the Oyster Stew blog post from Season 1 about Lewis Carroll.

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Why the Oyster has the Pearl
Author: Johnette Downing, Illustrator: Bethanne Hill

Did you ever wonder why oysters create pearls? Why not diamonds or rubies or sapphires? Why the Oyster has the Pearl is a familiar folk story about a generous oyster and a sly snake that forever change the history of gems.  We all know at Oyster Stew that oysters have emotions, illustrator Bethanne Hill brings those feelings to life.

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I found a lot of great recipes while re-reading my favorite oyster books. This one from P&J's Oyster Cookbook for oyster and brie soup is stupid good -  and incredibly decadent. The Sunseri family offers a few more gems on oysterlover.com. Bon Appetit!

P&J's Oyster and Brie Soup

Not only are oysters grilled with Brie divine, the two are also grand partners when served in a velvety soup. This recipe was created by Al Sunseri following a Thanksgiving dinner when there were a few leftovers. The soup is so rich it may be served as half portions in demitasses.

Ingredients:

• 36 shucked fresh oysters (2 pints)
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 1 pint heavy cream
• 8-12 ozs. Brie cheese, rind removed and cheese diced
• 1 cup finely chopped green onions
• (white and light-green parts)
• salt and pepper to taste
• crusty French bread, for serving

YIELD: 8 teacups or 16 demitasses

Strain oysters to remove liquor and grit. Set liquor aside and freeze for future use. Chop green onions and set aside 1/4 cup for garnish.

In a one gallon pot, melt the butter over a medium heat and sauté garlic and green onions until translucent. Add the drained oysters and simmer until the oysters curl, 2 to 3 minutes. Stir in heavy cream, half and half, and cheese, continue stirring until cheese melts. Add salt and pepper to taste, cover and let stand for 10 minutes. Ladle into bowls or cups and garnish with green remaining green onions and serve, with crusty French bread on the side.