Baking

I love oysters, and I think the best ones I ever had were in California at Hog Island, where we ate them right after they were pulled from the cold water. We can’t get them quite like that here in NY, but these are pretty tasty. If you’re not a master shucker, baking or grilling makes them much easier to shuck because the cooking helps to pop them open. The spicy mignonette-like sauce is a great foil for the salty oysters.

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