SHUCK AND AWE
If you're idea of a romantic evening includes slurping fresh, briny Pacific oysters from the half shell, make a date with Poppa's Fresh Seafood at the Little Italy Mercato on Saturday. They'll be happy to set you up with a dozen bivalves, a shucking knife and a free shucking lesson if you've never done this sort of thing before. For a traditional mignonette sauce, pick up balsamic vinegar from Bistro Blends and shallots or onion from Sage Mountain or Vang's Farm.
If baked oysters are more your style, get breadcrumbs from Bread & Cie, gruyere from Taste Cheese and spinach from Suzie's Farm. Remove the oysters from their shells, then add a dab of sauteed spinach to the shell, replace the oyster atop the spinach, and top it with breadcrumbs, grated gruyere, and a dot of Springhill Farms butter. Bake for five minutes at 400 degrees and enjoy.