The key to this dish is to leave the heavy lifting to a fish purveyor, who often will steam the shellfish and shuck the oysters for a minimal charge. Make the simple sauces earlier in the day, and your work is done. For the serving tray, buy crushed ice or place a few cups of ice in a plastic bag, wrap in a dish towel, and crush using a rolling pin or a meat tenderizer.
Smoky bacon and barbecue sauce perfectly balance the oysters' briny flavor in this easy-to-make recipe from chef Chris Schlesinger.Also try: Grilled Clams with Garlic, White Wine, and Tomatoes; Southeast Asian-Style Grilled Shrimp with Aromatic Herbs
Perhaps nothing so perfectly captures the sweet, salty essence of the sea as an oyster on the half shell. The Hog Island Oyster Company in Marshall, California, harvests some of the most delicious oysters in the United States. Michael Watchorn, shares one of his favorite recipes.