Last weekend, I went for shrimp to flavor a pasta dish, but I also picked up a dozen oysters. They had four varieties, and I picked the Maryland locals ($9/dozen) because I was just making a treat to surprise my father.
Crabs dominate my Frank's trips in summertime, but they still have terrific whole fish, wild shrimp and shell fish now. Shucking raw oysters intimidates me, especially because I don't have the knives to do it. But a Frank's customer ordered them, and, after I asked, he explained that he was going to grill them at home.
Remember the oysters get really hot on the grill. I wore an oven mitt and tried to keep them steady as I pulled them off the fire. I lost a little oyster juice into the flame, but it was a pretty simple operation.
Does anyone else have suggestions for Frank's? Supermarket shrimp disappoint me, and I won't buy farmed ones anymore because I saw one too many description of how that's done. I go to Frank's for crabs, shrimp and now oysters, but I'd like to branch into whole fish. Anyone suggest a cookbook that teaches those techniques?
(Update: I went back and bought a shucking knife at Frank's with a second batch of oysters. They were "salts" cultivated in Virginia. It was an easy skill to pick up, and they were delicious -- a touch saltier than the locals.)