Their flavour is best if they're bought alive and cooked when very fresh. Oysters, mussels, clams, whelks and winkles are sold live or cooked; scallops are sold ready-prepared (with the intestines ...

The preparation of this dish is quite easy, but I usually substitute fresh scallops for oysters. In Hong Kong ... of the mayonnaise isn’t enough to cook them. When I make this dish with scallops ...

Oyster dressing's earliest print appearance may have occurred in the 1865 cookbook, "The Accomplisht Cook." The recipe ... If you're using fresh oysters, be sure to reserve the "liquor" (aka ...

In Hong Kong and other parts of east and south-east Asia, seafood vendors sell shucked, small (about 2.5cm/1in) fresh oysters that are ... then freeze. Cook them while they’re frozen - no ...