A dish from M.F.K. Fisher
Fisher's case for the raw oyster: opened to order, kept cold, and eaten with nothing but its own liquor and bread and butter.
Serves 4
In Consider the Oyster, Fisher makes the argument that an oyster is best when it is treated as little as possible. The recipe is mostly a matter of nerve and a good knife: open it, keep it cold, and eat it.
Produce
Meat & Poultry
Bakery
Other
Scrub the oysters and keep them very cold, cup side down, until the moment you open them.
Hold each oyster in a folded towel, insert a shucking knife at the hinge, and twist until the shell pops. Slide the blade under the meat to free it.
Arrange the opened oysters on a bed of crushed ice and serve them immediately, with lemon, mignonette, and thin buttered rye bread.
Adapted from Consider the Oyster. View a published recipe at America’s Test Kitchen (opens in a new tab)
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