I’m sure you think that opening oysters is difficult, but it’s actually pretty easy once you get the hang of it. In fact, I’ve taught a couple dozen people to open oysters…and, everyone (even the frail) has succesfully pulled it off…on their first try. If an 8 year-old can do it, so can you! Here’s …

Plenty of people prefer their raw oysters on the half-shell seasoned with just a little lemon juice, vinegar, or hot sauce.  That’s fine for us in a pinch or on a picnic, but when possible a mignonette can’t be beat. Basic Mignonette Sauce 1 tbsp very finely diced shallots 3 tbsp champagne vinegar Directions: 1. Add …

These baked oysters make a great easy appetizer or party food fresh out of the oven.  Bubbly and satisfying, the flavor of the oysters is augmented, not overpowered, by a smooth blanket of porcini duxelles topped with crunchy toasted breadcrumbs.  If you need help opening your oysters, read our how to open an oyster tutorial with …

Though the old saying goes “Twas a brave man who first et an oyster” I maintain that the first man (or woman) who grilled an oyster was braver. We thought we’d publish this little public service announcement to save you the unexpected (and potentially painful) excitement of exploding oysters that some of us (I won’t name …

  Oyster Po’ Boys (aka Peacemakers) are sandwiches built around fresh fried oysters.  These sliders are just the right size for serving on platters at your next big party. Note: 64oz is a lot of oysters.  We recommend using multiple pots/pans of oil in order to fry as many oysters at once as possible without …

Fortifying fish fumet takes this already flavorful stock and makes it much more intense and delicious.  You’ll be sacrificing the shellfish in order to lend their essences to your broth, after simmering for so long they’ll be overcooked and not worth eating.  That said, this seafood ambrosia is worth all the time and effort! The …

Raw Oysters with a Wasabi Mignonette Sauce Wine Pairing: Daiginjo Sake or Muscadet This delicious mignonette brings the bite of fresh wasabi root (far more complex and less powerful than the horseradish in fake wasabi pastes) to your next platter of oysters on the half shell. Ingredients: 1 tsp fresh wasabi rhizome 1 sprig fresh …