High salinity, plump, slight mineral finish

Pickle Point (Prince Edward Island)

Moondancer (Maine)

Kusshi (British Columbia)

Malpeque (Prince Edward Island)

Dabob Bay (Washington)

Light salinity, crisp flavor, honeydew finish

Cranberry Creek (Washington)

Cortez Island (British Columbia)

Beavertail (Rhode Island)

SPARKY HABANERO AGAVE SYRUP

CORONA/CORONA LIGHT

CAPE MAY COASTAL EVACUATION DOUBLE IPA

AMSTEL LIGHT

MODELO ESPECIAL

BIG OYSTER BREWERY HAMMERHEAD IPA

SAM ADAMS SUMMER ALE

PERONI

LAGUNITAS IPA

GUINNESS

ABSOLUT PEPPAR, BLUE POINT OYSTER, HORSERADISH, CHILLED TOMATO ESPUMA

ABSOLUT PEPPAR OYSTER SHOOTER

DOGFISH CITRUS SQUALL

ABSOLUT APEACH, SPLASH OF PINEAPPLE & CRANBERRY JUICE, POP ROCKS RIM, MANGO SIMPLE SYRUP, CHILLED AND SERVED UP

PEACH POP MARTINI

COORS LIGHT

ALLAGASH WHITE

BLUE MOON

Rinse mussels under cold water and scrub their shells using a brush to remove any debris. Discard any mussels that are open and do not close when tapped.

Clean the Mussels

Finely chop the garlic cloves and fresh parsley. Set aside for cooking.

Chop Garlic and Parsley

In a large pot, add a little oil over medium heat. Once hot, add the chopped garlic and sauté for about 1 minute until fragrant. Add the chopped parsley and stir for an additional minute.

Sauté Garlic and Parsley

Pour in the dry white wine and water. Bring to a gentle boil.

Add Cooking Liquid

Add the cleaned mussels to the pot, cover with a lid, and cook for about 5-7 minutes until the mussels open up. Discard any mussels that remain closed.

Cook Mussels

Once the mussels are cooked, season with sea salt, black pepper, cayenne pepper, and lemon juice. Stir to mix the seasonings evenly.

Season the Mussels

Serve the mussels in a bowl along with the broth and garnish with additional parsley if desired.

Serve

Prince Edward Island mussels

Fresh parsley

Garlic

Sea salt

Black pepper

Cayenne pepper

Lemon juice

Dry white wine

Water

Rinse the Maine mussels under cold water, scrubbing the shells to remove any dirt or debris. Discard any mussels that are open and do not close when tapped.

Mince the garlic and chop the shallots finely. Set aside for cooking.

Prepare the Aromatics

Rinse and chop the fresh parsley. This will be used for garnish and flavor enhancement.

Chop the Parsley

In a large pot, melt the butter over medium heat. Add the minced garlic and chopped shallots, sautéing until they are translucent and fragrant, about 3-4 minutes.

Sauté Aromatics

Add the cleaned mussels to the pot, followed by the white wine and fresh lemon juice. Season with salt and black pepper. Stir gently to combine.

Add Mussels and Liquid

Cover the pot with a lid and increase the heat to high. Cook for about 5-7 minutes, or until all the mussels have opened. Discard any mussels that remain closed.

Cook the Mussels

Remove the pot from heat and stir in the chopped parsley. Serve the mussels hot with crusty bread for dipping into the broth.

Garnish and Serve

Maine mussels

Fresh lemon juice

Garlic, minced

Shallots, chopped

Butter

Fresh parsley, chopped

White wine

Salt

Crusty bread, for serving

Using an oyster knife, carefully shuck each Kusshi oyster by inserting the knife into the hinge of the oyster and twisting to open. Remove the top shell and carefully detach the oyster from the bottom shell, keeping the oyster and its liquor intact.

Shucking the Oysters

Inspect each oyster for any debris and ensure they are clean. Place the shucked oysters on a bed of crushed ice to keep them chilled and fresh prior to serving.

Inspecting the Oysters

Cut the lemons into wedges and rinse the microgreens under cold water. Pat them dry with a paper towel. Set aside for serving.

Preparing the Garnish

Sprinkle a small pinch of sea salt over the oysters to enhance their natural flavor.

Adding Sea Salt

In a small bowl, combine the finely minced shallots with red wine vinegar and freshly ground black pepper. Let it sit for about 15 minutes to allow the flavors to meld.

Making the Mignonette Sauce

Serve the mignonette sauce in a small dish alongside the oysters for those who prefer a tangy complement to the sweet and briny flavor.

Serving with Oysters

Arrange the Kusshi oysters on a platter with the lemon wedges and microgreens. Place the mignonette sauce on the side for optional use.

Plating the Dish

Enjoy the oysters fresh, either plain or with a squeeze of lemon, or with the mignonette sauce as a dip.

Enjoying the Oysters

Fresh Kusshi Oysters

Lemon Wedges

Fresh Microgreens

Sea Salt

Mignonette Sauce

Red Wine Vinegar

Shallots, finely minced

Freshly Ground Black Pepper

Using an oyster knife, carefully insert the blade into the hinge of each Malpeque oyster. Twist the knife until the shell pops open.

Gently slide the knife along the top shell to detach the oyster from the shell. Keep the oyster in the bottom shell and discard the top shell.

Removing the Oyster

Place the opened oysters on a serving platter filled with crushed ice to keep them chilled.

Arranging the Oysters

In a bowl, combine the red wine vinegar, finely chopped shallots, and freshly ground black pepper. Mix well.

Combine Ingredients

Allow the mignonette sauce to rest for at least 15 minutes to let the flavors meld together.

Let it Rest

Serve the chilled Malpeque oysters on the platter with lemon wedges and a small bowl of the mignonette sauce for dipping.

Serve the Oysters

Squeeze fresh lemon juice over the oysters and dip them into the mignonette sauce before enjoying.

Enjoy

Malpeque oysters

Lemon wedges

Mignonette sauce

Red wine vinegar

Shallots, finely chopped

Black pepper, freshly ground

Rinse the Dabob Bay oysters under cold running water to remove any sand or debris. Use a stiff brush to scrub the shells gently.

Cleaning the Oysters

Using an oyster knife, carefully shuck each oyster by inserting the knife into the hinge of the shell and twisting to open. Remove the top shell and discard it, then run the knife under the oyster to detach it from the bottom shell.

Arrange the shucked oysters on a serving platter. Squeeze fresh lemon juice over the oysters.

Plating the Oysters

Sprinkle sea salt and fresh black pepper over the oysters. Serve with hot sauce on the side for those who enjoy a spicy kick.

Seasoning the Oysters

Chill the white wine in advance and serve it alongside the oysters for a perfect pairing.

Pairing with Wine

Fresh Dabob Bay Oysters

Fresh Black Pepper

Hot Sauce

Chilled White Wine

In a blender, combine the fresh cranberries, honey, apple cider vinegar, olive oil, salt, and black pepper. Blend until smooth and well combined.

Blend the Vinaigrette

Taste the vinaigrette and adjust seasoning if necessary, adding more honey for sweetness or salt for flavor.

Adjust Seasoning

In a large mixing bowl, add the mixed greens, diced cucumber, cubed honeydew melon, crumbled feta cheese, and chopped walnuts.

Prepare the Salad Base

Drizzle the cranberry vinaigrette over the salad mixture. Toss gently to combine all ingredients and ensure even coverage of the dressing.

Dress the Salad

Divide the salad into serving bowls and serve immediately, garnished with additional walnuts or feta if desired.

Fresh cranberries

Honey

Apple cider vinegar

Olive oil

Mixed greens (spinach, arugula, and kale)

Cucumber, diced

Honeydew melon, cubed

Feta cheese, crumbled

Walnuts, chopped

Slice the cucumber into thin rounds. Reserve a few slices for garnish.

Prepare the Cucumber

In a cocktail shaker, add the fresh mint leaves and muddle gently to release their essential oils.

Muddle the Mint

Add the cucumber slices, fresh lime juice, vodka, simple syrup, and sea salt to the shaker. Fill the shaker with ice.

Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds until well mixed and chilled.

Shake the Cocktail

Strain the mixture into a tall glass filled with ice.

Strain the Mixture

Top the drink with sparkling water and stir gently to combine.

Top with Sparkling Water

Garnish with the reserved cucumber slices and a sprig of mint. Serve immediately and enjoy!

Cucumber

Fresh Lime Juice

Vodka

Simple Syrup

Fresh Mint Leaves

Sparkling Water

Rinse the beavertail clams under cold water to remove any sand and debris. Soak them in fresh water for 30 minutes before cooking.

Clean the Clams

Peel and finely mince the garlic cloves. Set aside.

Mince the Garlic

Wash and chop the parsley leaves finely. Set aside for garnishing.

In a large skillet, melt the butter over medium heat until it is fully melted and bubbling.

Melt Butter

Add the minced garlic to the skillet and sauté for about 1-2 minutes until fragrant but not browned.

Sauté Garlic

Place the cleaned beavertail clams into the skillet and stir to coat them in the garlic butter.

Add Clams

Sprinkle the Old Bay seasoning, salt, and black pepper over the clams, stirring to combine.

Season the Clams

Pour in the white wine and cover the skillet. Allow the clams to steam for about 5-7 minutes, or until they open up.

Add White Wine

Once the clams are open, squeeze the juice of one whole lemon over them and sprinkle the chopped parsley. Stir gently.

Finish with Lemon and Parsley

Using a slotted spoon, transfer the cooked clams onto a serving platter. Drizzle some of the leftover garlic butter sauce over them.

Plate the Clams

Garnish with additional parsley if desired and serve immediately with crusty bread or over pasta.

Beavertail Clams

Parsley

Lemon

Old Bay Seasoning

Black Pepper

White Wine

In a small saucepan, combine the water and agave syrup over medium heat. Stir until the agave syrup is fully dissolved.

Prepare the Habanero Syrup

Slice the habanero peppers in half and add them to the saucepan. Allow the mixture to simmer for about 10 minutes, stirring occasionally.

Add Habanero Peppers

After simmering, remove the saucepan from heat and let the syrup cool slightly. Strain the syrup through a fine-mesh sieve into a clean jar to remove the habanero pieces. Set aside to cool completely.

Strain the Syrup

In a cocktail shaker, combine the cooled habanero agave syrup (about 2 tbs), pineapple juice, and lime juice. Shake well until combined.

Mix the Drink

Fill a glass with ice cubes and pour the mixture over the ice. Top with seltzer water and stir gently to combine.

Pickle Point (prince Edward Island)

Moondancer (maine)

Kusshi (british Columbia)

Malpeque (prince Edward Island)

Dabob Bay (washington)

Cranberry Creek (washington)

Cortez Island (british Columbia)

Beavertail (rhode Island)

Sparky Habanero Agave Syrup

Corona/corona Light

Cape May Coastal Evacuation Double Ipa

Amstel Light

Modelo Especial

Big Oyster Brewery Hammerhead Ipa

Sam Adams Summer Ale

Peroni

Lagunitas Ipa

Guinness

Absolut Peppar Oyster Shooter

Dogfish Citrus Squall

Peach Pop Martini

Coors Light

Allagash White

Blue Moon