Give this easy oyster idea a go, for succulent and flavorful bites that will have you coming back for more of their spicy, ...

This recipe from 1880 is one of the many, many ways that people prepared them. The sauce is creamy and delicious and ...

In a small bowl, mix the crushed coriander with all of the remaining ingredients except the oysters. Arrange the oysters on crushed ice. Spoon some of the topping on each one and serve right away ...

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 ...

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 ...

I sear them briefly in the pan, so the flesh is mi-cuit (half-cooked), with a ... that doesn’t fill in. If using oysters, shuck them and discard the top shell. Cut the adductor muscle to detach ...

Put in a small mixing bowl. Add the vinegars and a little cracked pepper. Mix together with a fork. Serve drizzled over fresh oysters on the half shell. Also serve the oysters with fresh lemon.

No need to buy shell-on oysters for this – they are much more ... Squeeze out the excess water, then cut each gluten puff in half. Slice the siu yuk about 5mm (¼in) thick.

Place drained oysters on the bed of crackers. Sprinkle with salt and cayenne, and dot with half of the butter. Cover the oysters with the remaining 1-1/2 cups of cracker crumbs. Mix the Tabasco ...

The shells of clams, cockles, mussels and oysters should be tightly shut or should shut immediately if you tap them - when this type of shellfish die, they decompose quickly and may not be safe to ...

Add the wine and stock; simmer until reduced by half. Add the cream ... Set the oysters into the salt, rounded-side down. Roast until the top shells start to loosen and the oysters start to ...