A variety of oyster preparations

01/30/2008 | Los Angeles Times (tiered subscription model)

Fresh oysters are best, according to this writer, but some jarred oysters can be used to make an oyster stew with half-and-half, tarragon, wine, prosciutto, leeks, shallots and butter. Oysters also can be roasted in their shells -- with their liquid -- in the oven on a bed of rock salt seasoned with Pernod cream and braised fennel.

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