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Magazine Archives: Nov. 15, 2005

Shuck the Shells

Cooked oysters take to many flavors and preparations
Sam Gugino
Issue: November 15, 2005


Oysters enjoy a widespread reputation as a powerful aphrodisiac, but they are a delicious and simple-to-prepare seafood first and foremost. So simple, in fact, that oyster purists insist that these bivalves should only be eaten raw on the half shell, with perhaps a squeeze of lemon or a drop of Tabasco at the most.

For the full article, check out the new issue of Wine Spectator, on newsstands November 15, 2005.

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