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 with a squeeze of lime or lemon and enjoy.
I designed these four dishes to bring out each bivalve’s best attributes—without compromising the essence of their flavors. Shucked oysters with lime granite 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 smoked ham hock. Enjoy!
Recipes
- Mussels with Lemon Grass and Chili
- Little Neck Clams, Cannelloni Beans, Chorizo, and Grilled Chicken
- Sautéed Sea Scallop with Smoked Ham Hock and French Lentils
- Shucked Oysters with Lime Granite
Andrew Evans is the chef at Easton’s Thai Ki.
Masthead Photo by