Oysters have long been considered a delicacy, prized for their fresh, briny flavor and silky texture. While they are enjoyed ...

Lemon juice is an especially good friend to oysters, whose famously briny flavor comes to life with just a few small drops of the stuff. In fact, it's the only garnish you need on them at all.

12 fresh oysters, shucked and on the half shell, reserving as much liquid as possible 1 tablespoon chopped fresh flat-leaf parsley Lemon wedges, for serving ...

Any oysters that stay open are dead and should be thrown away. Aficionados insist that they’re best eaten raw, perhaps with freshly ground black pepper and a squeeze of lemon juice or drop of ...

Cook just enough to plump oysters; they will release more liquid and thin sauce. Add lemon juice just before serving.