On 6/27/2014 8:55 AM, Terrence Crimmins wrote:
> I tended bar in an oyster bar in Boston for a couple of years, and I concur with what's been said already. To me, raw is best, with a little lemon and cracked pepper. We used to make oyster stew on a special steamed pot where the recipe was similar to ones listed above, absent the bacon. Butter and oysters, Worchester sauce, a dash of hot sauce, and heavy cream boiled for a minute or two and serve with fresh hard crusted bread. Yummy.
>

I like a teeny bit of grated horseradish and lemon juice on my oysters.
Just enough horseradish to enhance the taste of the oysters but not
enough to hide it.

We get our oysters from the Gulf of Mexico and they are very delicate,
with a less pronounced briney flavor than east coast Atlantic oysters.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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