If you're like a lot of people, you think of a traditional mignonette, which is why this is the first topping suggestion we ...

Either have the oysters shucked at the fish market or shuck them yourself. Arrange on a large platter on crushed ice. Place the horseradish, ketchup, lemon wedges, and Mignonette Sauce in separate ...

René Redzepi gets dippy with it. This ingenious, briny sauce couldn’t be simpler: René Redzepi purees raw oysters with a little of their liquor, plus rice vinegar and oil. He adds diced ...

Though still cooked in stews, paellas and more, they are most commonly enjoyed raw with a selection of gloriously delicious sauces. Much like bread baskets served before meals, oysters appear to ...

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At my restaurant, we love to gently drop raw oysters into a bordelaise sauce — made with red wine and shallots — and serve them on top of a beef suet pudding, but another great way to enjoy ...

Remove the oysters from the oven and top them with Mornay sauce. Bake them again for an additional ... Serve the mignonette along with raw oysters.