For those of you less familiar with the waters of the Peconic Bay, you should know that they lie between the North and South Forks of Long Island reaching towards Connecticut.
Pick up some oysters from Greenport’s own Ed Burden at Pipe’s Cove Oysters at The Silver Sands Motel. He’ll pluck them virtually from his “backyard.” Or you can find the bipod maven of Noank Aquaculture Cooperative, Karen Rivara. She has oyster beds in Southold and just off Fisher’s Island. These year-round chilly waters produce perfectly briney and clear oysters — even in the hot summer months.
Oysters on the grill with fresh herb Gremolata
Place whole oysters on sheet and tent with foil until they open.
Serve on a large platter and drizzle with garden herb gremolata and garnish with lemon wedges.
Fresh Herb Gremolata
It’s early June and East end gardens are bursting with chives, oregano, lavender, sage and basil. Try to avoid the stronger herbs when it comes to oysters. You can make a perfect Gremolata but putting a small bunch of chives along with a few sprigs of oregano and one small sprig of lavender in the processor. Add the juice of one lemon, a tablespoon of white vinager, a pinch of salt and a dash of red pepper flakes. Pulse to a thick vinaigrette consistancy. This is great on all seafood and poultry.
Wine pairing suggestion
Stop by Peconic Bay winery and pick up a bottle of Stainless fermented Chardonnay. The citrus and herbs compliment this wine perfectly.
