My love for oysters began in college while working for a high-end catering company in New York City.
I recently took the opportunity to test my new Opinel Huîtres et Coquillages knife on some Connecticut Blue Point oysters.
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Writer | Angler | Gourmand
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Food
THE IDEA IS TO EAT WELL AND NOT DIE FROM IT - FOR THE SIMPLE REASON THAT IT WOULD BE THE END OF YOUR EATING
