Grilled Oysters with Pecorino and Shaved Bottarga

By Justin Devillier
November 2, 2015
Oysters, New Orleans, Thanksgiving

Grilled Oysters

Oysters are the perfect aphrodisiacs to have on Valentine's day. Believed to increase fertility, these half shells evoke images of romance. Grill them for your lover and sprinkle some pecorino and bottarga before serving. Get the recipe for Grilled Oysters »Christina Holmes

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.

Latest

Run, Don't Walk, for This Pasta Inspired by Jamaican Rundown
Broccoli-Stem Vinaigrette Is the Zero-Waste Condiment You Need on a Weeknight
The Best Glassware for Your Home Bar
Spaghetti with Shrimp Rundown Sauce
The Best Citrus Juicers To Get Every Last Drop
Panisse Is Here to Replace Your French Fries
Roasted Branzino with Broccoli-Stem Vinaigrette
6 Ice Cube Makers for All Your Favorite Cocktails
Panisses