The right conditions for an oyster roast are reason for celebration. They usher in a new season (it’s customary to wait for a month with an “R” in the name before you can throw your first oyster roast after all) and a cool night is best, so it’s best to wait for one.
Eating an oyster is much like preparing a cup of coffee. Everyone does it differently and everyone has an opinion about how it is best done. I love mine slurped right out of the shell, but I have friends who won’t touch them without a saltine cracker and cocktail sauce. Others require a wedge of lemon.
I want to gently nudge you out of your oyster-eating comfort zone with a few options for oyster accompaniments. These sauces enhance the flavor of oysters and could become your new essentials for an oyster roast. I’ll be serving some at my next roast.
from Chef Jay Pierce of Lucky 32 Southern Kitchen, Greensboro and Cary, NC
And a few others