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 ...

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 ...