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RECIPE: Oysters On The Half Shell


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!).

    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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