This recipe from 1880 is one of the many, many ways that people prepared them. The sauce is creamy and delicious and ...

Oyster sauce is one of those heavy-hitting condiments that adds way more flavor and complexity to a dish than you'd expect ...

With oysters, the bivalves are still raw – the quick browning of the mayonnaise isn’t enough to cook them. When I make this dish with scallops, though, I prefer to sear them before topping ...

The recipe includes instructions for shucking the oysters, but you can ask your fishmonger to do it for you if you'd prefer to skip that step, halving the prep time and making an already-easy dish ...

Drain the oysters, then dry them as thoroughly as possible with paper towels. Pour cooking oil into a medium-sized skillet to a depth of about 1.5cm (⅔in) and heat to 170°C (340°F).

(Alternatively, you can cook the beef in a pressure cooker on ... Spoon in the beef and sauce and lay the oysters on top, if using. Place the puff pastry sheet on top, making a hole to accommodate ...