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5 oyster recipes for summer

5 different oyster toppings to try this summer, thanks to Jono Fleming - Temple & Webster Journal. Classic mignonette and kilpatrick recipes, plus Asian flavours in Ponzu and Spicy versions, and a grown up Gin & Tonic. Create your own oyster bar!

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What Every Host Should Know About Serving Raw Oysters

Oyster connoisseur Julie Qiu shares her expertise on all things half-shell.

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The Place

Apalachicola Oysters - This recipe is simple: 1.) Shuck them. 2.) Squeeze a bit of lemon juice over them. 3.) Enjoy.

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Raw Oysters with Champagne Vinegar Mignonette

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A grand way to serve oysters - and of course, with lots of lemon! I ate 3 dozen belons one night in Paris - it sort of looked like this

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How to Shuck Oysters

How to Shuck Oysters (And Steam Oysters, and throw an Oyster Shucking Party, and...) #oysters #howto

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What Every Host Should Know About Serving Raw Oysters

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The Perfect Sauce for Raw Oysters

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Oysters Rockefeller

"Hollywood," as everybody in New Orleans knows him, is the master of the oyster bar at the Acme restaurant in the French Quarter. He is passionate about Gulf Coast oysters and even more so about the proper way to open one. "I've been lobbying the state to certify peoples that open oysters. It is an art, just like being a sushi chef," he bellows. After he showed his technique and schooled me on the New Orleans way to eat a raw oyster (a drop of hot sauce, then slurp it out without your mouth…

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