Posts by Ann Kane Rheault
Roasted Cressed Oysters With Lemon Grass and Ginger
Featuring Chinese watercress, ginger and lemon grass in a rich cream base.
Read MoreOysters Rockefeller
A classic cooked oyster appetizer. Delicous any time.
Read MoreCuban Mojo Sauce for Oysters and Mussels
Bright and spicy sauce for raw or cooked shellfish.
Read MoreTequila-Lime Mignonette Sauce for Oysters and Mussels
A tangy accompaniment that brings out the best in raw shellfish.
Read MoreChowdered Roasted Oysters
This recipe from the Washington Post’s David Hagedorn takes a concentrated, cream-and-vegetable chowder and spoons it onto shucked oysters that are then baked.
Read More