Chargrilled Oysters

Brave is the man who first ate an oyster, and were he alive today, he’d regret advertising their flavor. Once common and cheap, they’re now getting a bit pricey. Oysters can be fried, put in all kinds of soups, baked with a creamy mushroom or crab sauces, or prepared a hundred other ways. But none are better than a just-opened salty oyster with a little horseradish and lemon red sauce.

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