The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

These Oysters are the Perfect Party Starter

These Oysters are the Perfect Party Starter

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

Mentioned in this post: