As subtle and secretive as their lives on the seabed, the flavors of shellfish often have to be pried open by the chef's skill. Yet, whether complemented by barbecue smoke, butter and wine, or curries and rich sauces, the shellfish's oceanic undercurrent stands out all on its own.
And then there's the oyster. Eaten raw on the half shell, it evokes the eater's primal connection with the sea.
The World is Your Oyster
Asking anyone—but especially a c