Cold, briny oysters are an early summer treat. Enjoy them on the half shell, in an eye-opening shooter, and crisp-fried in cornmeal.
Small, sweet Kumamoto oysters from the Pacific are perfect for this dish.
Oyster Shooters with Tomato, Lime, and Chiles
This bracing seafood shooter delivers a one-two punch of ginger and minced serrano chile.
Oysters with Crisp Shiitakes, Scallions, and Roasted Shiitake Mignonette
Adding roasted shiitakes to a simple mignonette transforms this simple starter.
Kick off your next dinner party with these New Orleans-style fried oysters.