The many changes of the past year calls for new traditions, and one of them is having oysters on Christmas Eve at The Franklin Oyster House. There’s always a large selection to choose from and, to make it easy on the undecided, they offer a Shuckers Dozen. Tonight’s selection ranged from clean and light Whalebacks from Maine, sweet Barnstables from Massachusetts, and plump North Havens also from Maine. There’s usually something unexpected included in the mix, and the surprise of the evening were buttery Ruisseaus from Nova Scotia. These hard to come by bivalves are grown where freshwater mingles with the Atlantic to produce a succulent, meaty oyster with a crisp and briny finish — I can’t wait to taste what else this part of the Gulf of Maine has to offer.
In honor of the holiday, The Franklin offered a special menu, and the Duck Egg Hash with house-smoked brisket proved a richly satisfying choice for my non-oyster eating companion. Many thanks to the two Chef Matts and their excellent crew for not only making this holiday special, but for providing an always welcome home away from home. Next year we promise to arrive in time for the caroling. As the saying goes, “As goes Cbristmas Eve, goes the year.” Happy holidays, dear friends, light-filled days are ahead.
