I have had quite a few inquiries lately about how to cook fresh oysters. It seems that in most areas, there are markets stocking in-the-shell oysters and, in this part ...

Last month, she earned third place in the seafood category at The Courier and Daily Comet's annual Bayou Gourmet Cook-Off for her BBQ Baked Oysters on the Half Shell.

To finish, flip the oyster in the shell to show its smooth underside. Place the open oysters in a single layer, on a bed of rock salt. Make the champagne mignonette: In a small bowl, whisk together ...

Shuck oysters and place each on a deeper shell half; discard remaining shell halves. Arrange oysters on the baking tray. Using a teaspoon, spoon Mornay Sauce over each oyster, coating completely.

Oysters easily can be served at home once you learn how to properly shuck and prepare them.

Raw oysters are slippery and seductive, tasting of ocean and salt and fresh sea breezes. Cooking firms the oyster meat and gives it a smooth, custardy texture. But cook it too long and it turns to … ...

Oysters on the half shell: Just one way you can order these tasty mollusks. Long gone are the days when we thought you could only eat oysters in months that end in -er. Thanks to some serious ...

Cooking oysters changes their flavor and their texture. What was once aggressively briny, tasting like cold, clean seawater, is calmed, allowing the mollusks’ natural sweetness to shine through.