For oyster lovers, there is nothing like New Orleans. The stylistic variety of raw oyster bars across the metro area is wide ...

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 ...

Oysters can be battered into tempura, simmered into a sauce to serve with robust flavours such as beef or pork or even cooked with cream and served inside a hollowed out brioche roll.

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 ...

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 ...

Drain the oysters, then dry them as thoroughly as possible with paper towels. Pour cooking oil into a medium-sized skillet to a depth of about 1.5cm (⅔in) and heat to 170°C (340°F).

Should I seem overly grim, I apologize. Oysters can be delicious and are, indeed, healthful as long as they are properly cooked — usually 3 minutes for boiling, broiling or frying. Bon appétit.