Preheat oven to 375F. Scrub and clean oysters and rinse them under cold, running water. To open oysters, comfortably hold an oyster, cup-side down, in one hand, preferably wrapped in a towel ...

Wilds are best eaten piping hot, not inside a restaurant but en plein air, at an oyster roast. The practice of cooking oysters over open fire belongs to a far greater, ancient tradition.

Oyster mushrooms can transform a simple stir-fry into a gourmet delight. They act like little sponges, soaking up sauces and ...

Natives tend to be better quality than pacific or rock oysters, though they are slightly more expensive. Only use oysters that are tightly shut in their shells or which close when tapped.

Spend a bit more on a good brand of oyster sauce – it will have more natural oyster flavour and less MSG.Keep refrigerated once opened.

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 ...

Drain the oysters, and either discard the oyster liquid, or freeze to use in chowders later. Heat oven to 400 degrees. In the bottom of a shallow baking dish large enough to hold the oysters in ...

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 ...

Oyster omelette, also called oyster pancake, differs according to where you eat it, and from cook to cook. In Singapore and Taiwan, it tends to be sticky and stretchy due to the addition of sweet ...

With oysters, the bivalves are still raw – the quick browning of the mayonnaise isn’t enough to cook them. When I make this dish with scallops, though, I prefer to sear them before topping ...