DescriptionOysters' tender chewiness, briny liquor, and exotic reputation transform any dish into a delicacy. When you think oysters, you usually think half shells, but oysters are as versatile as clams or mussels. Toss them in a stew, bisque, or chowder. Deep-fry them and serve hot with tartar sauce. Put them in your poultry stuffing or pasta sauce.
For best results, rinse under cold running water and pat dry before preparing according to your favorite method.
How much should I buy?6 make 1 appetizer serving, 12 make 1 main course serving