The oystermen agreed, a Long Island Sound oyster with a little hot sauce and lemon is heaven between two shells.
My mouth is watering just smelling the salty mollusk. After the oysters are gathered, they are hauled back and shucked, or cleaned and washed. The shellfish is sorted by size and bagged for destinations all over the country. As we arrived a 210 pound shipment was heading to a New Haven restaurant. The noise was terrific and one guy popped open an oyster with a knife to show us the fleshy insides.
We met Dixie Cutrone, a 85-year-old retired contractor who said he’s the oldest working oysterman. He said Grand Central Station oyster bar is the place in New York City for fresh shellfish.
“You slurp it down,” he said. “I guarantee you’ll like it.”
-Devon
Well a great place to get that hotsauce is a store in Monroe, ct named the Angry Pepper. They have hundreds of hotsauces alone.
Comment by owen — September 2nd, 2009 @ 2:24 pm