The Best Ways to Serve Oysters

Cocktail(raw)

Take a champagne glass and fill the bottom with shaved ice. Place six small oysters on top of the ice. Take one tablespoon each of ketchup, lemon juice and Worcestershire sauce, two dashes of Tabasco sauce, a dash of salt and one teaspoon of grated horseradish. Pour the dressing over the oysters. Top everything off with a few sprigs of white celery.

Oysters with Chive Red Peppercorn Sauce and Salmon Caviar (raw)

Take 2 ounces of cream, an ounce of finely cut chives, smidge of peppercorns, an ounce of salmon caviar, and 4 oysters on the half shell. Using a saucepan on medium heat, reduce the cream before adding in the chives and peppercorns. Spoon the mixture onto the oysters and top with salmon caviar.

Baltimore (cooked)

Heat up your oven. Without opening the shells, take a brush and scrub the shells really hard using cold water and a small brush. Place the shells in a baking pan with the rounded side of the shell on the pan. Place the shells in the oven, and watch them, waiting until they open. While waiting, toast bread, and slice it into small squares. Dip the squares in cream that has been seasoned with salt and pepper. Once shells are open, remove them from the oven and, slowly and carefully, take of the top shell. Carefully scoop the oysters out onto the little toast squares. Melt a bit of butter, and add in a few dashes of lemon juice and cayenne pepper. Spoon a few drops of the melted butter mix onto each oyster

Stir-fried oysters (cooked)

You’ll take cornstarch and mix it with water. You’ll stir fry garlic, onion and ginger for about 60 seconds. You’ll toss oysters that have been shucked and drained, orange juice and soy sauce into the stir fry, and stir for about half a minute. Add in the cornstarch mix and allow it to simmer for about another 60 seconds, until the sauce looks like it’s starting to thicken. You’ll immediately serve with piping hot rice and you will NOT have any leftovers!