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Oysters on the half shell: so delicious,
so low-calorie. Photo courtesy of Carrie
Heavy cocktail sauces with horseradish are too much for oysters at their prime. We eat great oysters straight from the shell, without even a dab of citrus juice. But for those who like a bit of garnish, here’s a lovely recipe, courtesy of Charleston, South Carolina’s Charleston Grill and Carrie Bailey-Morey, co-owner of Callie’s Charleston Biscuits, who recently enjoyed them there.
Combine to taste:
Seeded, finely chopped cucumbers
Meyer lemon juice
Meyer lemon zest
Finely chopped mint
Garnish plate with watercress and edible flowers.
For more of Carrie’s favorite things to eat in Charleston, read her blog.
Read our review of Callie’s Charleston Biscuits, a NIBBLE Top Pick Of The Week and simply divine. (Mario Batali orders them).
Live in Houston? There’s a free tasting of Callie’s today and tomorrow at Rice Epicurean Markets: San Felipe and Post Oak store Wednesday, October 28th from 2:00-6:00pm and the Westheimer and Wesleyan store Thursday, October 29th from 10:00-3:00 pm. from 10:00-2:00pm.
Live in Chicago? The tastings are on November 5th and 6th at Fox & Obel (we love that store!).
For more food videos, check out The Nibble's Food Video Collection