Explore Fresh Oysters, Raw Oysters, and more!

Fresh oysters on a half shell are my favorite things to eat from the ocean. The way we eat them in the Philippines is just bathe the oysters with hot water while still in their shells right before shucking. That's it. No cocktail or mignonette sauce or lemon, just fresh as the sea.

On the half shell: when i go to the fresh live oyster bar >>>> owners hates me !

Raw oysters are one of those shellfish that you either love or hate. They do, however, have a reputation as an aphrodisiac, which has help...

Oysters on Ice with Shallots, Red Wine Vinegar, and Lemon at Cooking Melangery

7 Oyster Common Mistakes, from Shucking to Storing - Bon Appetit

7 Oyster Common Mistakes, from Shucking to Storing

A stunning waterfront setting, snappy nautical design, and dozens of oysters—there is no better all-day restaurant hang than Westward, Seattle

En la #GastronomiaGallega no podía faltar el apreciado marisco. Aquí tenemos unas deliciosas #ostras

En la #GastronomiaGallega no podía faltar el apreciado marisco. Aquí tenemos unas deliciosas #ostras

#Oysters on a half shell | Jason Varney Photography

48 oysters on the half shell / um but what I want it the gray striped napkins.

Oysters Images

I fancy cheap oysters! Tabasco sauce, lemon and something zesty and citrusy like sauvignon or even a colombard.bring on the latter summer months and the Whitstable Oyster festival

This five-minute Champagne vinegar mignonette for oysters on the half shell is flavored with celery and cucumber. Get the recipe at Food & Wine.

Celery-and-Cucumber Mignonette

This flavorful Champagne vinegar mignonette for fresh oysters on the half shell is from Seattle chef and oyster fanatic Renee Erickson.

raw-seafood-platter-party-hp-1478-1

How To Throw A Raw Seafood Party

How To Throw A Raw Seafood Party After spending a glorious afternoon at Leo's Oyster Bar along with HPour newly adapted skills were put to thetest in preparation of our very first raw.

Oysters

remembering a long lunch in paris last month at huitrerie regis with friends. 3 dozen fines de claires oysters, crevettes smeared with butter (thanks, molly), and a bottle of white wine.

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