This is a very good recipe. I like the touch of anise liquor -- it adds an extra little zing to the flavor.
One note about the 4 cups of kosher salt. The salt is not to put *on* the oysters -- it's to put in the pan as a bed for the oysters. Place the oysters on top of the salt. The salt keeps the oysters upright in the pan. You can also use a high-quality rock salt for this purpose. It is the classic way to serve this dish. The recipe is clear about this but if you haven't had oysters served this way it might be confusing. Photos #3 and #4 show the presentation with the bed of salt.
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This is a very good recipe. I like the touch of anise liquor -- it adds an extra little zing...