Let’s be honest. I am oyster obsessed. Raw, on the half shell, charbroiled, gratineed, Rockefeller, fried, in a po boy – on and on. On my Maine road trip, one afternoon turned into an unexpected slurping, shucking oyster crawl party. It started in Damariscotta on the river at Schooner Landing. We stopped for a scenic break, cold beer, and a dozen of their Pemaquid oysters. They are a local variety out of the Damariscotta River. They are briny and sweet.
The server after a long discussion about the local bivalves suggested we try another spot in Newcastle. A place all things oysters – called the Shucking Station. There we tried their oyster sampler of the day – Blackstone Point, Cora Cressey, Moondancer, and Norumbega. Strange names but fantastic fresh oysters.
The Shucking Station sent us in the final direction for the oyster crawl to the Glidden Point oyster farm. It is a tranquil, self serve, self shucking kind of place. I rolled up my sleeves, put on my oyster gloves, and went to work on the beauties with my rusty shucking skills. It was so fun. The dogs loved the walk in the woods, my husband a cold drink. I remember what a fun day of discovery we had.
I bought this book The Essential Oyster in Portland. It was a great guide during the oyster crawl..