In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes.

Pour the oyster liquor into a glass measuring cup and add as much cream as necessary to make 1 cup. Pour over the oysters. Dot the top with the butter. Let the pie set for 10 minutes.

Place 1/2 tablespoon of the spinach mixture on each oyster. Sprinkle the oysters evenly with the Parmesan and Gruyère. Bake for 6 to 8 minutes, until the spinach is hot and the cheese is …

For the mignonette: Stir together the red wine vinegar, white balsamic vinegar, shallots and 1/4 teaspoon black pepper in a small bowl. Refrigerate until ready to serve.

In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat. Meanwhile, in a large saute pan over medium …

For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside.

Preheat the oven to 375 degrees F. Open the oysters with an oyster knife. Divide the oysters among small baking dishes lined with baguette slices. Place a heaping teaspoon of garlic …

Oyster rice is a dish I grew up eating. In fact, it can be served as a side dish or main dish, since it's got your veggies, rice and protein all mixed together in one pot.