The next best alternative to raw. Oyster aficionados Marie and Richard tested this recipe too, reaffirming in the process the oyster's aphrodisiac power over them:"Oysters take us back to our honeymoon in New Orleans when we consumed about 3 to 4 dozen a day. Perhaps that memory contributed to the fun we had now, three years later, grilling oysters together and eating them in our make-do, candle-lit picnic in the living room floor."
Estimated Time: 30 min1 Remove the top shell of the oysters (the top shell is flat as opposed to the bottom shell which is cup shaped), being careful not to lose the liquor. (It will make a nice juice for the oysters to simmer in.)
Serves: 2 - 12 oz portions
Yield: 1 1/2 lb