I was eating baby buffalo mozzarella straight from the container. As I ate one, it reminded me in texture, size, and flavor of oysters. I began thinking about dish variations, whether we should treat oysters like mozzarella or mozzarella like oysters. I wondered about soaking or dressing these cheesy orbs in oyster liquor. I wondered about dressing oysters with mozzarella brine. The small connections we make allow for unique combinations.
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