![\"oysters\"](\"https:\/\/marigoldonline.net\/wp-content\/uploads\/2014\/03\/oysters.jpg\")
<\/a><\/span><\/p>\nOysters are delicious and some yield a pearl (although these are usually not the kind of oyster we eat<\/span><\/span><\/a>) A pearl of an exhibit is on view through March 23 at the always- worthwhile Bruce Museum in Greenwich, CT. “Oysters, Pearls of Long Island Sound,” displays shells from oysters and their brethren(some incredibly gorgeous); an incredibly small bag that a bushel of oysters used to be sold in (back when they were sold as street food in NYC); oyster harvesting equipment and information on an oyster’s life cycle including the triviosity that the bivalves start off male and become female after about three years. The only thing missing from the event is a tasting session. \u00a0<\/span><\/p>\n The museum inevitably has an interesting, manageable show, meaning it doesn’t require all day or athletic stamina to view it. It also houses one of the best gift shops around with merch for all ages. <\/span><\/p>\n \u00a0<\/span><\/p>\n About the “R in season” bit: this began before refrigeration when spoilage was a problem. Even now, local– (read native to New England and nearby)– oysters spawn in the warm weather months when they aren’t as tasty but if you want some, they are available, generally from cooler waters.<\/span><\/p>\n It’s still cold enough for oyster stew. <\/span><\/p>\n \u00a0<\/span><\/p>\n Really Easy Oyster Stew<\/span><\/b><\/p>\n \u00a0<\/span><\/p>\n Serves 6<\/span><\/p>\n \u00a0 \u00a0 \u00a0 \u00a0 <\/span>32 oz oysters with their juice (obviously freshly shucked is\u00a0\u00a0\u00a0\u00a0 ideal. If stuck or you don’t\u00a0 care to deal with roughly 48 fresh oysters, they come in jars at good markets. Check the expiration date.)<\/span><\/p>\n 5 cups half and half<\/span><\/p>\n 8 tablespoons butter (1 stick)<\/span><\/p>\n 1 teaspoon Old Bay seasoning<\/span><\/p>\n 1\/4 teaspoon salt <\/span><\/p>\n 1\/4 teaspoon black pepper<\/span><\/p>\n 1 1\/2 cups oyster crackers<\/span><\/p>\n Paprika for garnish<\/span><\/p>\n Tabasco if you like the heat <\/span><\/p>\n Combine all ingredients, except oyster crackers, paprika,\u00a0and hot sauce in a large saucepan and, stirring often, bring almost<\/i> to a boil–don’t allow to actually boil or liquid may curdle. Immediately reduce heat and simmer gently for 10 minutes, stirring often.<\/span><\/p>\n Serve topped with oyster crackers and a sprinkling of paprika. Have hot sauce available for those who want a bit more spice.<\/span><\/p>\n You could serve with good bread and a salad and call it lunch or dinner. If you chose to serve with champagne, call me. \u00a0<\/span><\/p>\n \u00a0<\/span><\/p>\n \u00a0<\/span><\/p>\n \u00a0<\/span><\/p>\n \u00a0<\/span><\/span><\/p>\n \u00a0[MG1]<\/a><\/span><\/span><\/span><\/p>\n<\/div>\n<\/div>\n \u00a0[MG2]<\/a><\/span><\/span><\/span><\/p>\n<\/div>\n<\/div>\n \u00a0[MG3]<\/a><\/span><\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":" Oysters are delicious and some yield a pearl (although these are usually not the kind of oyster we eat) A pearl of an exhibit is on view through March 23 at the always- worthwhile Bruce Museum in Greenwich, CT. “Oysters, … Continue reading <\/a><\/span><\/p>\n<\/a><\/p>\n
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