The holiday season is in full tilt, and we wouldn't be much of a dedicated distributor if we didn't aid in your shellebrations! Here are a few recipes that are tailored for our top picks of the moment.

Kusshis with Cava Granita
serves 4

• 12 ea Kusshi Oysters
• 1 c. dry Cava
• 1/4 c. lemon juice
• 1 T. amber agave
• 1 small shallot, finely minced
• 1 t. toasted and crushed coriander seeds
• 1 T. finely chopped parsley
• salt and pepper to taste

In a shallow freezer safe dish, combine all ingredients and place on a level surface in the freezer. After a few hours, scrape the surface with a fork. Repeat every 1-2 hours until the pan is filled with light and fluffy flakes. Top each oyster with a generous amount and serve immediately.

Manila Clams with Sake and Black Bean Sauce
serves 4 as either an appetizer or entree

• 2# Manila Clams
• 1 clove garlic, minced
• 1 large shallot, minced
• 1 T. fresh ginger, minced
• 1 c. sake 
• 3 T. fermented black bean paste (Korean or Chinese will do)
• Water
• sliced scallions for garnish

In a large, deep-walled saute pan, sweat the garlic, shallot and ginger until soft and aromatic. Add the clams and sake, and cover them just enough to let steam out. Once the clams open, add the black bean paste and a little bit of water to form a sauce. Remove from heat and garnish with the scallions. This can be served on its own in bowls with grilled bread as an appetizer, or served on top of brown rice with other sauteed vegetables as an entree. 

Pemaquids with Blood and Sand Cocktails
serves 4

• 12 Pemaquid Oysters
  
• 3 oz. Scotch
• 3 oz. Sweet Verouth
• 3 oz. Luxardo or other cherry liqueur
• 3 ox. blood orange juice

Combine all spirits and juices in a cocktail shaker and shake with ice. Strain into four chilled coupe glasses and garnish with an orange peel. For an added twist, warm the orange peel over a flame before adding it to the drink.

Cheers and #eatmoreoysters