04/09/16 6:02am
Baked oysters with aioli. (Credit: John Ross)

Baked oysters with aioli. (Credit: John Ross)

According to Greenport oyster farmer Mike Osinski, there is a movement afoot to have restaurants recycle their oyster shells into making jetties in the bay, right back in their natural habitat.

Mr. Osinski and his wife, Isobel, own and operate Widow’s Hole Oysters in Greenport. They are growing and harvesting oysters that are over 3 years old, resulting in very large oysters with big, juicy meats inside. When cooked with various accompaniments, these oysters can be served as entrées and eaten with a knife and fork instead of just being slurped down. Here are some suggestions on how to prepare these delicious shellfish. (more…)