I’m a firm believer that the world should be your oyster when you’re cooking. People should open themselves to other cuisines – there are a lot of hidden secrets all over the world.
Yotam Ottolenghi
Normally the biggest oyster-eating time here at the coast are the cooler/colder months, but that is not to say that you can’t find oysters at this time of the year as there is the Carolina Maricultural Co. and I am thinking about a nice afternoon ride to Beaufort soon for big fat juicy oysters to enjoy on a nice mild summer day or head to a local seafood store that carries them… the best part for me I can buy shucked oysters saving me so much time and I can have oysters any time.
I have saved plenty of oyster shells from previous feasts to make any kind of baked oysters recipes, but for now, I have oysters from our local seafood places that are carrying oysters from VA…
Still in the “Needs Must” mode at the cooking club and my focus was on few oyster recipes from Eric Ripert because most are so easy to make, have short cooking times, and get this can be made in a toaster oven!
Mike doesn’t eat oysters so I never have to worry about how to prepare them, I just make something else for him and go on my merry way. After looking at the simple champagne Eric Ripert version, I recalled a recipe that I made some time ago “Champagne Oysters Bourguignonne”, so I started with Eric’s recipe and ended up with this fabulous expanded version once again…
https://www.saveur.com/article/-/Oyster-Recipes/
Oysters…
Cucina Magia 
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