Our favourite prep for oysters is either charbroiled (ala Drago's) or Rockerfeller.

Drago's

Rockerfeller

These are both tried and true.

I never have Pernod, so just use a big splash of white wine and never have chevril so sub parsley. Maybe not authentic but it works for us. When it is too miserable to grill the oysters outside, I do them under the broiler.

Fried oysters are NEVER a waste!! My favorite way to eat them. Or you could do Oysters Rockefeller if you dislike them raw. Or a Hangtown Fry.

I remember Trader Vic's fondly.......not the oysters but I certainly remember their Tournedos Rossini and Green Goddess salad.

I have fond memories of going to Boston’s Union Oyster House for fried oysters and oyster stew and…. so much delicios food.

Nekotish, I will look at those recipes. Thank you.

A few years ago my elderly father was craving oysters on the half shell. I went to get him some fresh oysters ($ 1 each) at a fish market. I opened them up and served them to him. He had not eaten them in many years. But he had aged, his memory fading…. He looked at the shiny wet gray and buff oysters and suddenly could not consider partaking. There were only about six of them. I cooked them very slightly in some cream for myself with a bit of salt and pepper and forgot if anything else. They were barely poached in the cream.

That turned out to be one of the most flavorful oyster stews I’ve ever eaten.

An aunt used to make oyster pue and or scalloped oysters. A sibling eats them raw, of course. Maybe I should try them that way. But tose biology and invertibrate and microbiology classes keep flashing back ;-) And, besides, if the oysters are just swallowed whole, sliding down te esophagus, past the mouth and tongue, how does one taste or savor them?

DH just told me that he bought them. I’m too sleepy to cook now (I was up all night with the Ukrainians, battling the Russians). I hope they keep (in cold fridge) until tomorrow.

Just a drizzle of lemon juice and a crisp glass of wine. Do them justice!

As usual, I’m with Islay. Keep it simple. BTW oysters should not be gulped down whole. That’s a terrible waste. Chew them a couple of times and savour that delicious seaside hit in your mouth.

Rockefeller is pretty good...

I will only eat them Charbroiled, I can't stand them raw but then they are one of my least favorite foods from the sea.

LOTS of oyster lovers do not relish eating them raw so there is no need to try and convince someone that is the only way to enjoy them!! Oysters can be cooked and presented in many ways that still savor their delicious freshness and delicate taste.

Oysters are one of my first choices for fresh (and local) seafood but like LoneJack, I cannot tolerate them raw. Lightly grilled or charbroiled is as close as I can get to slurping one out of the shell.

Smoked ones in the can are pretty great too.

I used to eat plenty of raw oysters many years ago, but haven't in decades. Closest to raw I've had was in 2019 at an oyster festival where they grilled them briefly before serving.

Now I want oysters!!! I love oysters almost any way you can fix them. I knew a woman who made the most fantastic oyster and artichoke stew. She’s no longer with us. I wish I had gotten her recipe. All of the ones I’ve found online call for blending the oysters and the artichokes. I don’t recall her soup looking or tasting blended.

Carolb, I have several recipes for canned smoked oysters. One is a cold canapé, the other is a hot appetizer ”creamed smoked oysters on corn sticks.” I love both of them!

I love fried oyster Po' Boys, but I love oysters anyway, cooked or raw. I've mostly had Gulf Coast oysters, but I think they are better when grown further north.

Charbroiled are the best! I don't eat them raw anymore.

Thanks everyone for you delicious and practical suggestons. I ran out of energy, but you’ll be happy to know that my oysters were strong, fresh and health after three (3) days in the fridge. After shucking tem, I decided to charbroil/woodfire roast them with some variation to the Drago’s recipe. I only had twelve ;-(

I roasted them with butter, minced garlic and cilantro, salt & pepper. 2 mins bc 7” abouve the wood coals. A bit of parmesan after removing from the coals. very yummy.

Those look perfect! Now I need a Drago's fix. Will have to settle for making them myself for the time being.

They look delicious! That's the first thing I plan to order when we finally visit a restaurant again.