Since I am particularly fond of anything to do with the New England region of the United States (I’m hoping to move to Maine within the year), I was happy to stumble across New England Cooking. Not only does the site have recipes and cookbooks, a free newsletter is available as well as a source for New England bed and breakfast inns, restaurants, a guide to cooking seafood and a page where one can order seafood via postal mail from Lobster Anywhere.

 

My father is a great fan of oysters on the half shell; so I couldn’t help but re-print one of the recipes from New England Cooking just for him:

 

Oysters on the Half Shell

8 fresh shucked oysters per serving

Lemon wedges

Cocktail sauce or hot pepper sauce

Ground black pepper

Buttered toast points

 

To shuck oysters, insert knife into hinge side of the shell and twist to open. Loosen each oyster from the deep half shell but let it remain in the shell. Discard other half. Serve on a bed of cracked ice with a small bowl of hot pepper sauce. Sprinkle with fresh ground black pepper and a squeeze of lemon. Serve with toast points.

 

Bon Appetit, Dad!