Louisiana Eats: Pearls Of Wisdom From Grand Isle
On this week's Louisiana Eats! we venture down to Grand Isle to explore the current state of Louisiana's shellfish industry.
Two marine biologists working triangular cages used in raising the baby oysters, known as spat.
POPPY TOOKER
We begin with a visit with the Guerreros family, owners of the Caminada Bay Premium Oyster Company, who are leading the way in new product with Louisiana's first farm-raised oysters. Marcos and Boris Guerrero take us on their compact bay boat to give us a first-hand look at their off-bottom cage system method that creates an entirely new oyster that lives its life without ever touching the muddy bottom.
Marcos and Boris Guerrero pulling a heavy wire cage onto their boat, packed with growing baby oysters.
CREDIT POPPY TOOKER
Then, we speak to Lisa Bourassa, Research Associate and Phycologist at Louisiana Sea Grant's Grand Isle Oyster Hatchery, to learn the scientific background on these amazing shelled mollusks. Lisa walks us through the oyster research lab, where we observe each step of the delicate oyster farming operation.
Next, we hear from marine biologist Rusty Gaude at Sea Grant, who has some big news surrounding the Louisiana clam, coming soon to a restaurant plate near you!
Lisa Bourassa walks us through her role in the oyster farming operation at the Grand Isle Oyster Hatchery.
CREDIT POPPY TOOKER
Finally, we head into the kitchen to hear what Tory McPhail, the Executive Chef of Commander's Palace is doing with this brand new bounty of the sea.
It's shellfish time on Louisiana Eats!
Poppy's Clams and Spaghetti
Serves 4
2 tablespoons olive oil
2 - 6.5 oz. cans of minced clams, with the juice
3 cloves of garlic, minced
salt & freshly ground black pepper to taste
2 teaspoons fresh, chopped, flat leaf Italian parsley
1 tablespoon butter
4 tablespoons grated parmesan or Romano cheese
½ lb of spaghetti, cooked
In a sauté pan, combine the olive oil, the entire contents of two cans of minced clams, 3 finely minced cloves of garlic, salt and pepper. Bring it all to a boil and cook until the mixture reduces by half. Remove from the heat and mix in the parsley then whisk in the butter to thicken and enrich the sauce. Pour the sauce over cooked spaghetti and toss in the cheese. Serve immediately.