On Mon, 19 Feb 2007 21:52:27 -0500, katy wrote
(in article ):

This summer I ate at a restaurant in Seattle called Elliott's. They where
bringing in daily, some sort of crab that had a very short opening. That is
what I had along with a selection of farmed and wild oysters. Also for the
oysters instead of the east coast cocktail or tarter was a sorbet of
champagne and other spices. I would love to know the recipe for that.


http://www.ehow.com/how_18242_make-c...ne-sorbet.html

A little more to it than that. I would have to have it again to figure it
out.
Anyone that has had it would understand.

--
Mundo, The Captain who is a bully and an ass