Quote:
Originally Posted by Inmem58
Not a fan of "heated" oysters, I prefer them very cold on a half shell with cocktail sauce mixed with horseradish and lemon.
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I'm not a big fan of seafood but my wife makes a dish her mom always cooks. It's oysters and mussels with Spanish chorizo in a soup with greens peppers garlic and other stuff I don't even know. She cooks it in a copper hinged steam she brought over from Phil's it was her grandmas. It is delish.
Strangest thing the was i was watching cooking with Ming and he had a famous chef on named Jasper and he had a dish very near to this just not as many vegi. He also used a copper hinged steamer but smaller. Must be the Spanish influence as he said it was from Spain or somewhere in S. America can't remember. Ming also showed proper way like my wife taught me to eat the steamed oyster and mussels dig out you first oyster Haffner opened like a hinge and use it to grab the rest. Also break out a mussel she'll to use as spoon for the broth.