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

Wilds are best eaten piping hot, not inside a restaurant but en plein air, at an oyster roast. The practice of cooking oysters over open fire belongs to a far greater, ancient tradition.

The recipe includes instructions for shucking the oysters, but you can ask your fishmonger to do it for you if you'd prefer to skip that step, halving the prep time and making an already-easy dish ...

Drain the oysters, then dry them as thoroughly as possible with paper towels. Pour cooking oil into a medium-sized skillet to a depth of about 1.5cm (⅔in) and heat to 170°C (340°F).

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 ...

I don't think there's a better first course than a platter of icy cold, freshly shucked oysters. I remember when I was growing up in Massachusetts, the only oysters available were big fat ones called ...

Natives tend to be better quality than pacific or rock oysters, though they are slightly more expensive. Only use oysters that are tightly shut in their shells or which close when tapped.

With oysters, the bivalves are still raw – the quick browning of the mayonnaise isn’t enough to cook them. When I make this dish with scallops, though, I prefer to sear them before topping ...

Unlike heartier mushroom varieties, oyster mushrooms are flat, tender and quick to cook up. They are a great ingredient option when you need a fast stir-fry, salad, soup and more. Chef Richard ...