Chef Justin Devillier of La Petite Grocery in New Orleans likes to start Thanksgiving by shucking oysters on his back porch with a bottle of Champagne nearby. Some he eats raw; others go in his oyster pie. The rest go on the grill for this appetizer. Large Gulf oysters are ideal; their shells are the perfect vessels for poaching the meat.
Featured in: The Hunter's Way to Cook a Louisiana Thanksgiving