Further to how to use up the last ones, Michael Farnesi, chefe/owner of Dilia restaurant in Paris, offers a recipe for an oyster pasta that is super.
Essentially, you Osterize the oysters, Boil linguini, saute shallots with herbs of your choice. Add a splash of white wine. Reduce slightly, then add hot drained pasta and liquified oysters. Toss together quickly -> A kind of oyster carbonara.
I would think that if necessary to preserve them while fresh that you could freeze the liquid oysters.
When I’m made king I’m going to make it illegal to put innocent oysters in a blender.
Thanks all! I finished them yesterday. Ate them all raw, and really improved my shucking skills in the process.
When you’re king, just hope your chef prepares something this delicious for you. Or, better yet, don’t wait and try it for yourself. I’m betting you’ll be a convert.
Nice!! Happy birthday!
Thank you!
They decided the way to boost a lagging oyster market is to double the price by naming them. Wonder how it’s working out. I know wwe buy fewer oysters and we are huge fans. Nice guys, but thanks for nothing.
Pssht…6 dozen oysters…no problem. 
Hope you got to enjoy every single one of these. If you can’t possibly devour all 6 dozens fresh within 1-2 days, I would say either grilled or fried would be delicious. I was in Miyajima island in Japan in November a few years ago, and it was their oyster season, so oysters were on all the menus. The inn I stayed at had oysters cracked open on the half shell, and grilled on top of a little table-top binchotan grill. They were wonderful, and required very little prep.
There’s a Hog Island mignonette called Hogwash.
https://hogislandoysters.com/oysters/recipes/hog-island-hogwash
I realize that the oysters under discussion are long gone, but next time…
Soon and very soon!
Your address?
Maybe after the first dozen!
Ok, I’ll start packing.
Good job
You know!
bru·noise
