Home > Magazine Archives > Nov. 15, 2005 Issue > Tastes
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.
To continue reading this page, become a WineSpectator.com member today!
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Log In If You're Already a WineSpectator.com Member
