Marin Oyster Tour Part 2: Tomales Bay Oysters

. 2 min read
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This post is part of a series. Click here to read Part One.

bourdain

“I’ve long believed that good food, good eating, is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure.” — Anthony Bourdain ([easyazon-link asin=”0062231375″ locale=”us”]Kitchen Confidential: Adventures in the Culinary Underbelly[/easyazon-link])

Our second stop on the West Marin Food & Farm Tours Oyster Tour was Tomales Bay Oyster Company.

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It’s a beautiful setting.

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Apparently on the weekends it is PACKED with a line of cars as far as the eye can see.

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I think the best day to go is on a weekday, like we did.

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Step right up and get a bag of oysters.

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They give you the shucking knives.

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Then grab a picnic table and start shucking.

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Since we were with the tour, we got a private shucking lesson.

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All you have to do is grab the oyster and set it down with your non-dominant hand. Hold it firmly on a flat surface with that hand.

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With the oyster knife in your other hand, chip off the tip.

Then wedge the knife in and pop off the top.

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Check back Saturday for the final installment of our Marin oyster tour.


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