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 ...

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.

Out of all of Alton Brown's favorite restaurants across the United States, he says the best oyster bar in the country is in ...

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 ...