These culinary classics highlight the wonderful briny savor and versatility of oysters.
Created in 1899 by Jules Alciatore at the famous Antoine's restaurant in New Orleans, this dish of oysters broiled on the half shell with herbs, seasonings, and lots of butter is often made with spinach, but this recipe is almost certainly nearer to the closely-guarded original.
A delightfully tart and savory sauce for raw oysters. Because the vinegar in the recipe will 'cook' the oysters (like ceviche) if left on too long, be sure to spoon this sauce on your well-chilled oysters just moments before serving.
The best oyster stews are often the simplest, made from just a few ingredients and served steaming hot in just minutes from start to finish.
Named for Jean Baptiste Le Moyne, Sieur de Bienville, one of the founders of the French settlement of New Orleans, this magnificent oyster dish rightfully deserves its wide acclaim.
This recipe makes a true, spicy fried oyster loaf (though non-fire eaters may want to cut the cayenne down by half.) There is also an entirely different, creamy version of the oyster loaf
that is also delicious.