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

In a large saucepan, melt the butter over medium heat ... rock salt over a baking sheet/tray. Set the oysters into the salt, rounded-side down. Roast until the top shells start to loosen and ...

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.

Chef Bobby Matos of State of Grace in Houston challenges the status quo with roasted oysters dabbed with citrus-garlic butter and served with charred lemon. Wine Spectator's Hilary Sims and Rori Kotch ...