Fresh oysters and shellfish, perfect raw on the half shell, grilled, or for a showstopping raw bar. Shop them at our markets and we'll help you pick.
Fresh oysters and shellfish, perfect raw on the half shell, grilled, or for a showstopping raw bar. Shop them at our markets and we'll help you pick.
A few foolproof ways to do it right at home, or let our kitchen cook it for you.
Hold the oyster cup-side down in a towel, work an oyster knife into the hinge, twist to pop, then slide the blade along the top shell to release.
Serve on crushed ice with lemon, mignonette or cocktail sauce. Loosen the meat from the bottom shell before serving.
Set oysters on a hot grill 5–7 minutes until shells pop open, then spoon in garlic butter and a squeeze of lemon.
Top shucked oysters with spinach, butter and breadcrumbs and broil until bubbly.
Store cup-side down, cold (32–40°F), covered with a damp towel, and eat within a day or two. Discard any that won't close.
Pregnant, very young, older or immunocompromised guests should eat oysters fully cooked rather than raw.
Oysters love mignonette (shallots, vinegar, pepper), fresh lemon, cocktail sauce and hot sauce. Pair raw oysters with a crisp white, Champagne or a dry cider. Build a raw bar with shrimp, crab claws and crushed ice.
Fresh oysters and shellfish are available at our Shadeland and Southside markets. Planning a party? Ask us about a catered raw bar for any size crowd.