See All 30 Courses of a Nathan Myhrvold “Modernist Cuisine” Dinner

Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.

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Course 7: “Oysters on the Half Shell”

Course 7: “Oysters on the Half Shell”

These raw babies were “cryo-shucked” by dipping them in liquid nitrogen, which fractures the shell-connecting muscle and makes them easy to pop open without regular shucking: no shell fragments. Served with sunchoke oyster cream and a pickled rose petal. Delicious.

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