Jes Hathaway is the editor in chief of National Fisherman magazine and NationalFisherman.com.
Written by Adrianne Madden
Friday, 13 February 2009
I gave my husband a copy of the Savoring Maine calendar for Christmas. Each month has a recipe with locally grown (and readily available) ingredients for that time of year. (Kind of a big deal when there's a crust of ice over everything, including Casco Bay.)
January's recipe was Bloody Mary Oysters, but oysters are perfect anytime, and especially Valentine's Day.
We picked up half a dozen each of Glidden Point and Winter Point Maine oysters and decided to do some with a modified Rockefeller recipe, as well.
Bloody Mary Oysters (slightly modified for our taste from the original)
Blend all the ingredients except the celery, oysters and optional dilly beans. Put the oysters in a glass or sippable dish, pour Bloody Mary blend over and garnish with celery and dilly beans.
Fry the bacon in a pan and use the drippings to sauté the fennel. Add the spinach if you're using raw (we generally use frozen) and cook until wilted. Divide all the ingredients among your half-shells, topping them with the parmesan. Broil until just browned (about seven minutes).
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