Cut the muscle under each oyster and set the shells in a bed of sel gris on a platter. Rinse the seaweed to remove all salt. Mix seaweed and butter in a small bowl until completely combined.

Oyster stew incorporates all that briny bivalve flavor into a rich, creamy, soulful soup. Serve it on special occasions or ...

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

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 ...

It’s all about plumping the oysters without exactly cooking them, yet still engineering a bubbly hot, golden brown, and alchemically delicious crust made from breadcrumbs, butter, the mollusk ...

Cut the beef into 4cm cubes, season with salt and freshly ground pepper. Melt a little butter in a frying pan and seal the meat over a high heat. Remove the meat to a plate, add the onions to the ...