Some call them an aphrodisiac -- we call them just plain good. Whether you have a fantastic mignonette or know a great way to roast oysters, we want to hear about it. And make sure to tell us which are your favorite varieties!
More about our contests»
Amanda consults the menu, while Kristen works on the Wildcard winner and Merrill...well, not really sure what Merrill's doing.
photo 3 of 18
Ah, the magic of Wondra. Think they've updated this can since 1976?
photo 4 of 18
Wondra mixed with cayenne and a little s&p. As we discovered, the texture is almost sandy.
photo 5 of 18
The saffron immediately begins staining the boiling water yellow, releasing its fragrance.
photo 6 of 18
An egg yolk serves as the emulsifier for the aioli.
photo 7 of 18
A brief pause to check the other oysters, which are under the broiler.
photo 8 of 18
Whisking aioli is a two-person job.
photo 9 of 18
When one person's arm gets tired, you just switch places!
photo 10 of 18
A spritz of lemon, and some salt and pepper...
photo 11 of 18
...and you've got a saffron aioli good enough to eat with a spoon.
photo 12 of 18
Make sure to drain the oysters well before you dredge them, or the liquid will cause them to sputter in the hot oil.
photo 13 of 18
Plump little oysters, with their sandy coating.
photo 14 of 18
Carefully dropping each oyster, one by one, into the scalding oil.
photo 15 of 18
Amanda regards the sputtering oysters with an air of slight disapproval. Notice that Merrill -- who has harbored a fear of deep-frying ever since nearly burning down her kitchen several years ago -- is nowhere to be seen.
photo 16 of 18
Two or three minutes is all these little guys need.
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.