Raw Oysters – Two Ways

1. With Traditional Mignonette Sauce

1 Dozen Bodega Bay Oyster Company Kumamoto Oysters

½ Cup Round Pond Sangiovese Blend Red Wine

1 Tbsp , Coarse Ground

2 Tbsp Shallot, Minced

Salt To taste

Directions:

1. Combine the vinegar, black pepper, shallot and salt in a bowl and mix. 2. Shuck your oysters and serve on the half shell. 3. Top each oyster with some mignonette and enjoy!

2. With Grapefruit Granita, Micro Cilantro and Fresno Chile

1 Dozen Bodega Bay Oyster Company Kumamoto Oysters

1 ¼ Cup Grapefruit Juice ½ Cup Water

8 Teaspoons Sugar

¼ Cup Micro Cilantro

2 Each Fresno Chiles, Thinly Julienned (placed in ice water)

Directions:

1. Place the sugar and water in a small pot and simmer until all the sugar is dissolved. Then turn off the heat and add the grapefruit juice and stir. 2. Pour the liquid into a small baking pan and place in the freezer until it is completely frozen. 3. While the granita is freezing, cut off the sides of the fresno chile. Lay the sides flat on a cutting board with the pulp side up. Remove half of the pulp of the chile by slicing it off with a knife (You can also just thinly slice the chile into rings). 4. To serve the granita, use the tines of a fork to scrape the frozen granita so that it looks like a shaved ice. 5. Serve the oysters on the half shell, place a spoonful of the shaved granita on each oyster and top with a few slices of fresno chile and some micro cilantro. Enjoy!

Oyster Po’ Boy with Sauce

16-20 Each Large Bodega Bay Oyster Company Miyagi Oysters 2 Cups Buttermilk 2 Tsp 2 Cups All-Purpose Flour 1 Tbsp Black Pepper 1 Tbsp Salt 1 Tbsp Old Bay Seasoning 4 Each Brioche Hot Dog Buns As Needed Remoulade Sauce (see below for recipe) ½ Cup Shredded Green Cabbage ½ Cup Shredded Red Cabbage 1 Each Lime, Juiced Salt To Taste

Directions: 1. Start by shucking the oysters and placing them into a bowl with the buttermilk and hot sauce. Refrigerate for an hour. 2. Next make the seasoned flour by combining the flour, salt, pepper and old bay seasoning and set aside. 3. Toss the red and green cabbage with the lime juice & salt. Set aside. 4. Heat a fryer or cast-iron pot with canola oil to 375 degrees. 5. When the oil is at temperature, remove the oysters from the buttermilk and place them into the flour mixture. 6. Toss them around in the flour so that they are evenly coated and then remove them and place in the hot oil. 7. Cook for about 2 minutes or until the crust is crispy. 8. When the oysters are done, remove them from the oil and place them onto a paper towel and lightly season with salt and old bay. 9. Open up the hotdog bun and spread it with a generous amount of remoulade. 10. Place 4-5 oysters in the bun and then top with some of the cabbage.

Remoulade Sauce

1 ¼ Cup ¼ Cup Creole 1 Tbsp Dill Pickle Juice 1 Tbsp Capers, Chopped 1 Tsp ¼ Tsp Cayenne Pepper ½ Tsp Hot Sauce 1 Tbsp Dill Pickle, Minced 1 Tbsp Round Pond Garlic Infused ½ Tsp Black Pepper 1 Tsp Salt

Combine all ingredients in a bowl and mix.

Seared Scallop with Oyster Chowder

8 Each U-10 Scallops 8 Each Bodega Bay Oyster Company Atlantic Oysters 1 Each Carrot, Small Diced 1 Each Celery Stalk, Small Diced 1 Each Large Yukon Gold Potato, Small Diced 4 Strips Applewood Smoked Bacon, Diced 1 ½ Cup White Wine 4 Cups Heavy Cream 12 Garlic ½ Loaf Crusty Sourdough Bread, cut into medium sized chunks ¼ Cup Round Pond Basil Oil 3 Tbsp Parsley, Chopped 1 Tsp Salt 4 Tsp Round Pond

Directions: 1. Start by making the garlic cream base. Place the cream and garlic in a pan and cook on low heat until the garlic is tender. 2. Once the garlic is soft pour the cream and garlic into a blender and puree until smooth. Set the garlic cream aside and start the herb croutons. 3. Place the sourdough chunks into a food processor, add the parsley, basil oil and salt and pulse until the bread is the texture of very course breadcrumbs. 4. Place the breadcrumbs onto a baking sheet and bake in a 375 degree oven until golden brown and crunchy. 5. To start the dish, shuck the oysters and place the oyster meat into a bowl with the oyster brine as well. 6. In a medium sized sauce pot add the bacon and a small amount of oil and cook until the bacon is rendered. 7. Add the carrot, celery, potato, oyster brine and white wine and cook until the liquid reduces by half. 8. Then add the garlic cream and reduce to about 3 cups. 9. When the cream is reduced add the oysters and take off the heat. 10. Season the scallops with and get a sauté pan hot. Add a bit of olive oil and then place the scallops in one by one. 11. Lower the heat to medium and cook the scallops for about 2 minutes or until they have a nice golden-brown crust on them. 12. Flip the scallops and turn off the heat. 13. After about 3 minutes remove the scallops from the pan and place them into large serving bowl. Spoon some of the chowder over the top (don’t forget to get some of the oysters!) 14. Garnish with the breadcrumbs and drizzle with Infused Chili Oil.

Vadouvan Steamed Mussels

8 Slices Crusty Sourdough Bread 3 Pounds Fresh Bodega Bay Oyster Company Mussels ¼ Cup Olive Oil 2 Each Shallots, Thinly Sliced 6 Each Garlic Cloves, Thinly Sliced 1 Each Jalapeno, Thinly Sliced Rings 1 ½ Cup Heavy Cream 1 Cup White Wine 3 Tbsp Vadouvan Spice 2 Each Limes, Quartered 8 Sprigs Cilantro 2 Tbsp Meyer Lemon Oil As Needed Salt/Pepper

Directions:

1. Drizzle the sourdough bread slices with Olive Oil and season them with salt and pepper. 2. Place on a grill and lightly char them until they are crispy on the outside but soft on the inside. Slice diagonally in half. Set aside until the mussels are ready. 3. Next, start the mussels by adding about a tablespoon of oil to a large, flat-bottom pan. Add the sliced garlic, shallots, and jalapenos. 4. Cook on medium heat for about 2 minutes, then add the mussels. 5. Turn the heat to high and toss the mussels around in the pan. 6. Once the pan is hot, add white wine and cover pan until the mussels steam themselves open. 7. Once open, add the cream and Vadouvan spice. Let mussels cook in the cream and Vadouvan for about 3 minutes, then season the broth to your liking with salt and pepper. 8. Scoop mussels into 4 large bowls, adding equal amounts shellfish and broth to each bowl. 9. Garnish each bowl with a couple lime wedges, cilantro sprigs, Infused Chili Oil and the grilled bread. Enjoy!