Cold, briny oysters are an early summer treat. Enjoy them on the half shell, in an eye-opening shooter, and crisp-fried in cornmeal.
Chilled Oysters with Cucumber Water
Small, sweet Kumamoto oysters from the Pacific are perfect for this dish.
Oyster Shooters with Tomato, Lime, and Chiles
This bracing seafood shooter delivers a one-two punch of ginger and minced serrano chile.
Oysters with Crisp Shiitakes, Scallions, and Roasted Shiitake Mignonette
Adding roasted shiitakes to a simple mignonette transforms this simple starter.
Cornmeal-Crusted Oysters with Lemon Rémoulade and Cornichons
Kick off your next dinner party with these New Orleans-style fried oysters.
