Po-tay-to, Po-tah-to, Ya-may-to, Ya-mah-to
Oysters On the Half Shell with Garlic-Lemon Butter
Episode Notes
In this episode of On The Table, you’ll learn to make the coastal delicacy baked oysters on the half shell. Chef Meredith puts a flavorful spin on this seaside favorite with a lemony-garlicky butter sauce and toasted parmesan crust that perfectly complements the brininess (or sweetness, depending on the coastal region) of your chosen oyster variety. Any apprehension you had around shucking oysters will vanish with Chef’s pro technique for prepping your bivalves. This simple but indulgent dish requires a bit of prep, but once you’ve popped these little jewels of the sea into the oven, they are ready to slurp down in minutes. Reach for a refreshingly unexpected pairing for this elegant starter with award-winning Saratoga Sparkling Spring Water or Saratoga Still Spring Water.
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