At the Table

These Oysters are the Perfect Party Starter

By: Hannah Lee Leidy

Step aside pimento cheese and pâté, the only hors d’oeuvres we want to eat on Thanksgiving are oysters. After all, this holiday is a marathon, not a sprint— as we all sometimes need reminding. Put a major dent in that pastry-wrapped wheel of brie before dinner and risk not being able to enjoy the spread that we’ve all devoted the past week to. But more importantly, despite the proliferation of raw bars these days, oysters still feel fancy.

Plus: Procuring and shucking can easily be outsourced to those well-meaning guests who would otherwise be milling around (read: in your way) in the kitchen. Of course, we love oysters with nothing more than a drop of Tabasco, but in keeping with the celebratory vibes, we top them here with a nugget of garlic-parsley compound butter before they’re quickly grilled (perhaps by those aforementioned guests?). Atop a slice of grilled baguette with a squeeze of lemon, they’re somehow satisfying and tantalizing—a primer perfected.

Grilled Oysters with Garlic-Parsley Butter

Date Published: 12.11.19
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About The Author

Hannah Lee Leidy

Hannah Lee Leidy is a food writer and editor based in the Carolinas. She is currently the digital content editor for Our State magazine, a position she came into following her time at The Local Palate. Her contributions have appeared in Condé Nast Traveler, Bon Appétit, Epicurious, Culture, and Eater. She’s spent time working in restaurants in both front and back of house positions, doing everything from burning gateaux to expediting to shaking a Manhattan (don’t worry, this only happened once). An avid curd nerd, her favorite beat is reporting on boutique cheese makers; she’ll sniff out every creamery near and far whenever traveling. When not parenting a Bernese mountain pup named Ava, you’ll find her running or working on her lamination technique.

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