Oysters on the Half Shell
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Appears in Cook's Illustrated November/December 2021
Oysters are diverse, sustainable, increasingly accessible, and festive—and preparing them in your own kitchen is eminently doable.
WHY THIS RECIPE WORKS
To serve oysters on the half shell the way they'd be served in a restaurant or raw bar, the first step was to crush ice by hand. Filling a heavy-duty zipper-lock bag about three-quarters full with ice; wrapping the bag in a dish towel; and ...
