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“Sara’s Weeknight Meals” goes to sea this week as we learn about shellfish!

510-MUSSELS-AN-DBOK-CHOY-WITH-GREEN-TEA-PILAF-2-LITE--280x186In Episode 510: Shellfish Asian Style, bivalves are the name of the game. First, I meet Chef Dale Talde in New York City’s Chinatown to get the ingredients for a unique Oyster and Bacon Pad Thai. Then, speaking of oysters, we discover how they are harvested when we head to Hemlock Oyster Company in Cos Cob, Connecticut and take to the sea with an oysterman. Finally, I prepare Mussels and Bok Choy with Black Bean Sauce served over Darjeeling Tea Pilaf.

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