Photo: Courtesy of Second Glass
Raw bars and mollusks on the half shell are to summers in New England as cider doughnuts are to fall — a must — but as August draws to a close, prime oyster season is actually just opening up.
According to the experts at Island Creek Oysters in Duxbury, the best time to eat oysters is actually in September or October, and there's no better way to enjoy them than by grabbing a sack of the mouth-watering mollusks, shucking them at home with friends — perhaps even in a time-trial contest for bragging rights, once you've mastered your DIY shucking technique — and sipping on some chilly white wine.
Lucky for you, the wine experts at Second Glass have partnered with Island Creek for a "shucking awesome time" at Muscadet, Shuck Yeah today at Tavern Road in Fort Point (12-4 pm) where you can glean perfect oyster-shucking technique firsthand while sipping on a specially curated menu of $7 glasses of Muscadet — a white wine grown in the Loire Valley near Nantes, similar in climate to the Cape, where the French traditionally go for their best oysters — and noshing on $1 oysters from Island Creek.
There's no cover charge for the event (though the menu is cash only) and in addition to DIY oyster shucking confidence you'll also go home with some amazing DIY sommelier tips for how (and where) to pick the best Muscadet (and other insider wine info).
Can't make it to Fort Point today for the event? No worries. Second Glass founder Tyler Balliet created this instructional video guide to shucking oysters at home, just for you:
Muscadet, Shuck Yeah happens today, August 24th, from noon to 4 pm at Tavern Road in Fort Point (343 Congreess Street, Boston 02210). Find more info at ShuckYeah.SecondGlass.com or on the Second Glass Facebook page.
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Melissa Massello is a newspaper journalist turned startup junkie and lifelong Bostonian who prides herself on her do-it-yourself attitude. From making her prom dress out
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