How to cook, eat, and love oysters
Oysters are hard for some people to love. But what’s not to love about a soft-bodied invertebrate surrounded by two calcareous valves joined together by a resilient ligament? “[A]n oyster, like a lover, first captures you by bewitching your mind,” writes Rowan Jacobsen in his book A Geography of Oysters. So maybe some of our favorite stories, recipes, and videos about oysters will, if not bewitch, at least charm.
The Taste of an Oyster
Plus a dozen oysters you should know.
Oysters with Mignonette Granité
Transforming a sharp mignonette sauce into icy shards makes serving oysters with cocktails simpler.
John Finger, co-owner of Hog Island Oyster Company, describes the flavor of three major oyster species: Pacific, Atlantic, and Kumamoto. If you know what you like, ordering at restaurants is easy.