I made sushi for my sister in law, and, well, thank goodness Intershell is open until six.
Anyway, the topnecks -- or countnecks -- whatever necks, they looked beautiful, and called to me from the ice, like the oysters in Alice. Opened cleanly, not a tough one in the batch, and I caught every drop of liquor in the scallop shell. Served cold with my world famous chili/lime/palm sugar/fish sauce and a dab of seaweed salad.
I hadn't had these in ages and they were just ... perfect. It consummates the relationship with the seashore like swimming. You go in the sea, you put some of the sea in you. I never got the hang of oysters, but these were fresh, crisp, salty, icy cold... I see another stop at Inteshell in my future.
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