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Steamed Oysters at Mark's Duck House

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Steamed Oysters at Mark's Duck House

KMango | Jan 12, 2003 02:18 PM

On Friday evening, we ventured to Mark's Duck House at Seven Corners for a casual meal. We walked by a table enjoying a plate of monstrously-sized oysters with ginger/scallion sauce. I had not intended to stray from our usual selections of beef with Chinese parsley (cilantro) soup, cuttle fish, squid and lotus root options, but the site of those gorgeous shellfish enticed me to select beyond my known favorites. After informing the waiter that I am not a huge fan of ginger, he suggested black bean garlic sauce instead, and then verified that scallions (also the topping for the black bean sauce) would be within my preferences.

Six mammoth, beautifully steamed half-shells arrived ten minutes later. An apt spoonful of sauce appeared in each shell, garnished with recently sliced scallion sufficient for flavor but not so much as to dominate the meat. Each oyster offered several forkfuls of rich, fresh bivalve perfection without a trace of sediment. For $13.95, I found it a memorable bargain.

Since this was the first time I ordered oysters at Mark's Duck House, and since it was a Friday night, I am not certain if the same quality would be available at all times. For folks headed to Mark's in the near future who are also oyster lovers, it would be worth making an inquiry with your waiter.

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