Either have the oysters shucked at the fish market or shuck ... Add about 2 teaspoons minced or grated fresh gingerroot. Recipe from Dishing up Maine by Brooke Dojny/Storey Publishing, 2011.

who recommends the classic sauce for topping your raw oysters. Try Corbin's recipe for a twist, or opt for a classic cocktail ...

Any oysters that stay open are dead and should be thrown away. Aficionados insist that they’re best eaten raw, perhaps with freshly ground black pepper and a squeeze of lemon juice or drop of ...

12 fresh oysters, shucked and on the half shell, reserving as much liquid as possible 1 tablespoon chopped fresh flat-leaf parsley Lemon wedges, for serving ...

Chef Ari Kolender's L.A. restaurants Found Oyster and Queen St. combine the charm of Charleston and the cult of seafood with ...

This dish has been on the Depot menu since day one, and doesn’t look like it’s leaving anytime soon. It is a take on a plate that I had in Melbourne a while back at one of Andrew McConnell’s ...

Are the oysters raw in there, or are they ready to eat straight from the pack? As it happens, all canned oysters are indeed cooked, so you can enjoy them immediately without worrying about ...

The recipe includes instructions for shucking the oysters, but you can ask your fishmonger to do it for you if you'd prefer to skip that step, halving the prep time and making an already-easy dish ...

There are many types of clam found all over the world. Some suit steaming, others are opened and served raw (like oysters), others can be used in stews or chowders. Popular species of clam include ...

This seems like an unlikely combination of ingredients, but the sweet brininess of the oysters is delicious with the raw beef. Use fresh oysters that are still in the shells, not the shucked ones ...

16 Oyster Recipes From Rockefeller to Chowder Although ... Chef Lucas Hanagriff, the raw bar manager of the restaurant, tells Food & Wine that "in thinking about what we could do special or ...