FreshPoint

Description:

Also known as the Pied Blue, the Blue Foot is cultivated in France. The blue stem is topped off with a wavy whitish cap slightly tinted blue throughout. About two inches in diameter, its firm flesh is supported by a lavender-blue stem that thickens toward the base. Though mild in flavor when compared with its woodier relatives, the fleshy Blue Foot is tastier than the common oyster and keeps its shape and meaty texture when cooked. Use both the thick cap and beautiful stem in sauté s and marinades, or toss it on the grill to enhance the natural flavor. Superb with egg dishes.