This is a classic recipe for mignonette sauce to serve with oysters. Vinegar provides tang plus extra flavour from Shallots with the...

(Credit for the name is attributed to chef Ernest Arbogast of the Palm Court at San Francisco's Palace Hotel) 24 Oysters 100gm Bacon 4...

The great thing about barbequing oysters is you don’t need to shuck them. Put the oysters right on the grill and cook until the steam...

(Recipe from Ludovic Le Goardet at le Glouton Bistrot in Bordeaux) ​ 24 Oysters 1/2 cup or 120g unsalted butter (at room temperature) 2...