The best accompaniment for oysters in my estimation is a pungent little sauce called mignonette made with champagne or sparkling wine that is mixed with champagne vinegar, chopped shallots, and ...

Raw oysters are delicious on their own but can also shine with added flavors. We asked several experts about their favorite toppings for raw oysters.

Pair this classic cocktail's lemon and Champagne with nutty and mineral-driven oysters from the West Coast like Hood Canal oysters from Washington state.

From peach barbecue grilled oysters to po’ boy-inspired sliders, these oyster recipes all pair well with a great glass of wine.

Due to the heft of flavors in this mignonette, Ho recommends using a sweeter, milder oyster, such as the Kumamoto, to let these flavors shine.

fresh oysters on the half shell with champagne mignonette and calamansi limes; and fresh tropical fruits such as Maui pineapple and mango and Molokai papaya with flavorings of li hing mui.