Oyster Mimosa
channel, we could understand why. It
felt as though we were being swept into
an imaginary scenery — one so beau-
tiful it almost shouldn’t be real. There
was a sense of awe as the mountain
tops broke the surface of the sea and
connected with the sky. We set anchor
in a protected little cove and jumped
into the comfortably warm waters.
Again, the kids took to dinghy explor-
ing; it never gets old to see your teens
get forced off the data highway and
reset directly into nature’s playground.
Taking a paddle out alone serves as a
hotline to Zen and a deep appreciation
for this beautiful place so far removed
from every device that ties you to your
This is delicious raw or cooked. When
harvesting from Desolation Sound,
you’ll want to do a quick online check
for red-tide prior to your trip. And
it’s a little more insurance to serve
cooked oysters, easily made from
your boat barbeque.
But first make yourself a fresh
mimosa. Squeeze some orange’s
juice and combine with prosecco. It
really is the best way to make these
delicious bites.
For raw oysters, shuck and pour
some of your mimosa on the oyster.
Top with zest and slurp. It hits all the
great citrus and acid notes with the
combo of wine and oranges.
Barbequed Oyster Mimosas are
just as easy to make, and they are
crazy good:
Using a spoon, top the barbequed
oysters in butter with a little of your
foam and zest.
Enjoy with several more mimosas.
You can create the same recipe with
sparkling cider if you wish.
Simple Barbequed Oysters
This incredibly simple recipe was
made with leftover provisions on the
boat.
With a sheet pan, we made some
croutons on the barbeque with torn
bread, butter, parsley, lemon and salt
and pepper.
Set the closed oyster on the bar-
beque and heat until they begin to
open.
Pop the oyster and pour in some
melted butter as it cooks.
Top with the barbequed croutons.
Ingredients: Oysters, Melted Butter,
Orange Juice, Prosecco, Zest
Set the closed oyster on the barbeque
and heat until they begin to open.
Pop the oyster and pour in some
melted butter as it cooks.
In a sealable jar, create a foam by
shaking together nearly equal parts:
melted butter, fresh orange juice and
Prosecco.
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