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"How we taste oysters is a unique & subjective experience. To really taste an oyster; to savor the essence, it's best to eat them with nothing on them at all. I suggest pouring the oyster and its essence from the shell onto your tongue (if there's no juice in the shell send it back.)  Like drinking a good glass of wine; breathing in through your nose while taking a few bites of the oyster. Savor the flavor. Oysters grow in brackish and fresh water, rivers, bays, and seas. Each oyster is a unique taste experience that even the least discerning palate can detect: briny, buttery, musky, mild. You'll find your own adjectives." -Phil Mastrangelo

To fully appreciate the flavor of a premium oyster the best way is to savor it raw, but that doesn’t mean it’s the only way to eat them. Oysters are an all natural, versatile delicacy so we think the more ways to fit them into our diets the better. Here is a recipe we whip up at home all the time: 


Race Rock Broilers

an easy way to enjoy these delectables from the Peconic Bay

Topping:
1/3 c Goat Cheese
2 tbsp Softened Butter
1/3 c Chopped Spinach
1/2 Clove Garlic Minced

Mix all ingredients together until smooth.
Oysters:
2 Dozen Race Rock Oysters

Preheat oven to broil. In a pan on the stove, heat 1/2 inch of water to low boil. Place oysters, cup side down, into water for 60 seconds. Remove oysters from pan & let cool until you can handle. Use knife to gently pry open. Place the oyster on the half shell onto a baking sheet.Try not to spill the juice (essence) of the oyster. Top each oyster with a dollop of topping (less than a tsp.) Place in oven on broil for 2 minutes. Enjoy!