Try This at Home: How to Make Oysters

Photo: David A. Land

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"I like oysters every which way," John says. "These big, meaty Louisiana oysters are perfect for baking and roasting, but I also love them on the half shell with a bit of spicy cocktail sauce and a nice cold beer."

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Photo: David A. Land

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When buying oysters, look for a tag with the harvest date and use them within a week of that date. Also, make sure the oysters are fresh and alive; the shells should be tightly closed or should close when tapped.

Photo: David A. Land

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Chill and clean: Put the oysters in a colander of ice when you get home, then place the colander in a bowl and refrigerate. When you're ready to cook, scrub the oysters with a stiff brush under cold running water to remove any grit (a clean nail brush works well).

Photo: David A. Land

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Shuck the oysters: Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife — there is no substitute!)

Photo: David A. Land

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Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force.

Photo: David A. Land

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Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat. Remove the top shell.

Photo: David A. Land

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Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell.

Photo: David A. Land

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Make the aioli: Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.

Photo: David A. Land

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Prepare the ragout: Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring.

Photo: David A. Land

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Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.

Photo: David A. Land

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Assemble the oysters: Preheat the broiler. Place the oysters, in their shells, in individual baking dishes or one large dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.

Photo: David A. Land

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Finish the dish: Top each oyster with a dollop of aioli. Broil until the aioli is golden, about 2 minutes, and serve immediately.

Photo: David A. Land

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For a party, John suggests making the aioli and ragout in advance. Then just assemble and broil when guests arrive. You can serve these oysters right out of the baking dish.

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Try This at Home: How to Make Oysters

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