Oysters, scallops, clams and mussels are the complete package— all their briny goodness is conveniently contained right in their own shells. You don’t have to do anything fancy or complicated to prepare any of them. Take an oyster or a clam,
douse it with a squeeze of lime or lemon, and enjoy.
I designed these four dishes to bring out each type of bivalve’s best attributes— without compromising the essence of their flavors. Shucked oysters with lime granita are a perfect party pleaser and so easy to make, while the little neck clams, cannelloni beans, chorizo and grilled chicken makes for a hearty spring entrée. I’ve added a Thai twist to the concept of steamed mussels by serving them with chili, lemon grass and fish sauce. And sautéed sea scallops are dressed up for dinner with the addition of French lentils and a smoked ham hock. Enjoy!
Shucked Oysters with Lime Granita
Mussels with Lemon Grass and Chili
Little Neck Clams, Cannelloni Beans, Chorizo and Grilled Chicken
Sautéed Sea Scallops with Smoked Ham Hock and French Lentils
Andrew Evans is owner/chef of Thai Ki in Easton.