I know that you've seen a ton of pictures of oysters and clams on here, yes, we really like to eat them. This picture was more about the mignonette ... I mixed some sparkling wine with ground ginger to make a surprisingly light and fun mignonette that mixed well with both the briny oysters and the fresh clams. Might be a little over powering if you're drinking muscadet or champagne, but with an ice-cold martini it was perfect!
For the main course I created a layered dish consisting of sauteed kale, white beans with a tomato sauce and a grilled piece of grouper. The kale provided a nice consistency underneath the white beans and with the fish, almost like pasta without the extra carbs.
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