Our customer Max from Newtown, CT is on point with our kumamoto oysters and seabeans. Check it out …
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It was my first time shucking oysters; I got the hang of it after the third or fourth one. I don’t quite understand why people make such a fuss. It’s really quite simple. Anyway, I seasoned them with a bit of lemon/yuzu juice, and that’s Rocoto chili paste; I considered giving up and just using sriracha, but I was able to find a Hispanic market that carries it: hard find.
About 5 seconds later…
Then, I served some kumamoto oysters simmered lightly in butter, shallots, lemon juice, and their liquor. I spooned the sauce over the sea beans and a piece of sautéed black cod.
Photography & Writing by Max M. from Newtown, CT