Friday, October 22, 2010

Baked Clams & Oysters



Tasty local (Cape May) top necks and oysters with Chester county, foraged lobster mushrooms (Talula's table), spinach (Blooming Glen) and Gruyere, baked with cream.

4 comments:

Anonymous said...

Did you buy your Gruyere at Claudio's?

Anonymous said...

Nah, I baked these critters in Cape May and the cheese came from the very excellent Seaside Cheese Co in West Cape May.

C & E said...

Looks delicious. What did you think of those lobster mushrooms? We picked up some last Sunday at Headhouse as well.

Anonymous said...

I didn't think that they were especially woodsy but they had good texture and I butter/shalloted them up quite a bit. In this dish they were mild but effective.

What was your impression?