Baked Oysters from Shucked Apart by Barbara Ross #giveaway

LUCY BURDETTE: With our new fancy event schedule here at MLK, we don't always have space for all the guests we love to host. But I knew you'd hate to miss Barbara Ross with her brand new book, so she's here in my place today. She'll be giving away a copy of Shucked Apart to one lucky commenter. Welcome Barb!

BARBARA ROSS: My ninth Maine Clambake Mystery, Shucked Apart, takes place not in Busman’s Harbor, the usual setting for the books, but in the real town of Damariscotta. (Sorry about the murder, citizens of Damariscotta!) I was inspired to write this book while on a Damariscotta River Cruise. The tour takes you by the half dozen oyster farms on the river and explains the similarities and differences in how the oysters are grown, resulting in their differing tastes, textures, size, and appearance. Oyster farming is so fascinating (I know—take my word for it for now), I couldn’t wait to write about it. And, the subject gave my husband, who creates most of the recipes for my books, a whole new protein to work with.

These baked oysters are an excellent gateway preparation for those who, like my main character Julia, are reluctant to eat raw oysters. This recipe combines some of the elements of a classic mignonette with cheese for a tangy oyster experience.

Ingredients

12-16 oysters, shucked, drained, put back in the shell, and laid out on a baking sheet

4 ounces cream cheese, softened

2 Tablespoons sour cream

1 small or 1/2 large shallot

1 jalapeño pepper, seeds removed and finely minced

1 teaspoon wine vinegar

1/4 teaspoon freshly cracked black pepper

1/4 cup shredded cheddar cheese

grated parmesan cheese

Instructions

Pre-heat oven to 450 degrees.

Stir together the cream cheese, sour cream, shallot, jalapeno, wine vinegar, and cracked pepper. Fold in the shredded cheddar.

Put a heaping teaspoon of the cheese mixture on top of each oyster to cover.

Sprinkle with parmesan cheese.

Bake 8-10 minutes until cheese melts.

Serve immediately. Serves 3 to 4.

Shucked Apart releases February 23^rd. Here’s the blurb.

The Snowden Family Clambake Company has a beloved reputation in Busman’s Harbor, Maine. Almost as famous is the sleuthing ability of proprietor Julia Snowden, which is why an oyster farmer seeks her out when she’s in trouble.
 
When Andie Greatorex is robbed of two buckets of oyster seed worth $35,000, she wonders if somebody’s trying to mussel her out of business. Could it be a rival oyster farmer, a steamed former employee, or a snooty summer resident who objects to her unsightly oyster cages floating on the beautiful Damariscotta River? There’s also a lobsterman who’s worried the farm’s expanding lease will encroach on his territory and Andie’s ex-partner, who may come to regret their split. Before Julia can make much headway in the investigation, Andie turns up dead, stabbed by a shucking knife. Now it’s up to Julia to set a trap for a cold and clammy killer . . .

Leave a comment to be entered in the drawing for Barbara's delicious new book!

Buy Links

Amazon

Barnes & Noble

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Chapters/Indigo

Your Local Independent Bookstore

About Barb

Barbara Ross is the author of the Maine Clambake Mysteries and the Jane Darrowfield Mysteries. Her books have been nominated for multiple Agatha Awards for Best Contemporary Novel and have won the Maine Literary Award for Crime Fiction. She lives in Portland, Maine. Readers can visit her website at www.maineclambakemysteries.com