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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 3, 2008
This was really, really yummy. Use a good, meaty oyster. I also recommend using unsalted butter because most oysters themselves are salty enough. A light, crisp slightly dry white wine is divine with this dish.
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Reviewer:

lynndan71
Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 12, 2007
Good, but salty, next time I would omit the 1/2 tsp of salt all together. It also makes way to much for the small Kumamoto Oysters that we love so much.
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1 user found this review helpful

Reviewer:

Jacqueline
Photo by Jacqueline
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 7, 2006
I am in culinary school and today's assignment was oysters so I thought I would give this recipe a try. Out of 15 different dishes that were prepared by other students this one was, across the board, the favored. Excellent flavor! I will make it when I have my own restraunt for sure!
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3 users found this review helpful

Reviewer:

Julie Rex
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: May 28, 2005
Be careful when opening the oysters. Great flavor!
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2 users found this review helpful

Reviewer:

DRAGONCOOK
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 21, 2003
Our whole family really enjoyed these. The flavor was quite different from the way any of us had eaten oysters before. Kids even liked them although I heard a "too slimy" comment or two. The fennel was unique and very much enjoyed. Thanks.
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10 users found this review helpful

Reviewer:

GOOFBALL30
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