Perfectly BBQ'd oysters
So, if you go to Hog Island to drop a fair amount of cash on 50-100 oysters, you may be tempted to pop a few open right there in the picnic area. But oftentimes, that area is too crowded. What do you do to satisfy the need for briny bivalves? Just keep chugging down the highway to The Marshall Store, that’s what. You can order up a fine fish taco, get a self-serving of clam chowder, or have the fine ladies behind the bar shuck you a sweet dozen of Sweetwaters while you wait.
Get the BBQ’d oysters unless you have the need for raw, which I also understand. They do a good job of heating up the oysters and dabbing a nice buttery garlic sauce on them in the shell to cook, then just a dab of a nice, tangy BBQ sauce just on the edge. They pair this with a piece of grilled and garlicked sourdough, which is perfect for sopping up the oyster likker that is left in the shell after you slide a whole one down your throat.
The tables alongside the road overlooking the boats docked on Tomales Bay may have you thinking you are in France.
