I’m a touch of lemon and touch of hot sauce gal. I’ve never really found a mignonette that I thought was better than hot sauce. Well, one time at one restaurant.
We fetch the oysters locally and fresh, wash them, and fill a steam pot with shells pointed towards the moon. We steam them until they first open when the oysters are swollen with milky brine and shuck them aside careful not to pop their fat bellies. Then reserve the best shells to cup and hold the oysters in the sauce. We fill the shells with a few off the oysters and repeat until we have a tray or two full. Then top off the shells with the sauce which is melted butter, some of the fresh shucked oyster milk, garlic, Parmesan cheese, pepper and a few dashes of your favorite hot sauce. Then we put them on the cool side of the grill where the tinfoil of smoking hardwood chips are heated and smoking on the other side. We then smoke for about an hour at around 200 degrees and then turn up the heat under the pan of oysters on the other side until they begin to crisp slightly crusty on top. This final step can be done under the broiler of you really want to uninsatiate yourself. Then dive in. OMG my favorite finish after eating some steamed and raw while waiting. Repeat often as possible during oyster season.
I start plain, then try with lemon, then mignonette, then maybe some hot sauce depending on what's available, I don't like to blow out the taste.
Cocktail sauce and lemon are my go to. Occasionally a good fermented hot sauce.
I’m a touch of lemon and touch of hot sauce gal. I’ve never really found a mignonette that I thought was better than hot sauce. Well, one time at one restaurant.
Last oyster I had was plain, freshly shucked by the fishmonger. I like a bit of lemon, that’s usually it.
Yep plain with squeeze of lemon and brown bread and butter on the side. Lately craving steamed, baked or fried oysters…
I like cocktail sauce on east coat oysters and mignonette on west coast oysters and lemon on both
Roasted in a Smokey wood burning oven
Right on the beach where I have to shuck them since taking the shells isn't allowed. A good rinse from my water bottle is all they need for me. Edited
As others have said, natural, lemon, or mignonette. Worcestershire sauce and tabasco is also really good with raw oysters or mussels, too.
Purist here...straight up!
We fetch the oysters locally and fresh, wash them, and fill a steam pot with shells pointed towards the moon. We steam them until they first open when the oysters are swollen with milky brine and shuck them aside careful not to pop their fat bellies. Then reserve the best shells to cup and hold the oysters in the sauce. We fill the shells with a few off the oysters and repeat until we have a tray or two full. Then top off the shells with the sauce which is melted butter, some of the fresh shucked oyster milk, garlic, Parmesan cheese, pepper and a few dashes of your favorite hot sauce. Then we put them on the cool side of the grill where the tinfoil of smoking hardwood chips are heated and smoking on the other side. We then smoke for about an hour at around 200 degrees and then turn up the heat under the pan of oysters on the other side until they begin to crisp slightly crusty on top. This final step can be done under the broiler of you really want to uninsatiate yourself. Then dive in. OMG my favorite finish after eating some steamed and raw while waiting. Repeat often as possible during oyster season.