Live oysters, clams, and mussels are some of the sea’s greatest delicacies.  Most people already know the basics about keeping them alive and fresh once they get them home:  Easy Shellfish Storage: If you’re going to be serving your shellfish within a few days after arrival, all you really need to do is put them …

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 …

A mignonette is a vinegar & shallot based sauce commonly used to add complexity & bite to raw oysters.  Because we love raw oysters, we also love mignonettes (see also our classic mignonette recipe & wasabi mignonette recipe).  This one’s a little different, but incredibly delicious and worth tracking down lovage for. Raw oysters dressed …

Pan Fried Oysters with Lemon Truffle Aioli These fried oysters are superb – light, crispy & crunchy on the outside, soft & meaty on the inside, without being runny or chewy.  Dipping them in earthy, lemony truffle aioli blows the mind. You’ll want to eat them like popcorn until you’re sick.  Consider yourself warned. Drink …

Oyster Chowder with Bacon, Potatoes, Fennel & Chives Drink Pairings: Chenin Blanc from Vouvray or Gruner Veltliner from Austria A very light chowder (even if you include the cream) that showcases the fresh ocean flavor of oysters delicately cooked to that they are still incredibly tender. Ingredients:         Makes 4 Servings ½ Fennel Bulb, halved & …

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 …

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 …

Elegant and beautiful, this gelee adds jewel-like shine, white wine & lemon flavor and the delicate appearance of edible flowers to fresh oysters on the half shell. Drink Pairing: Champagne Ingredients:                Makes Enough for 2 Dozen Oysters Borage Flowers or Micro Orchids 1 1/2 Gelatin Sheets 1 cup Sparkling White Wine (we used Cremant), at …

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 …

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 …