Preheat oven to 450 F. Place oysters in a baking pan. (If desired, to help the oysters sit level, you could nestle the half shells in a bed of coarse salt.) Divide the sausage mixture evenly over ...

For my baked-oyster recipe, I used small to medium-sized P.E.I. malpeque oysters, which I bought at the Market on Yates, 903 Yates St. But any small oyster will work in either recipe, both of ...

Ask your fishmonger to shuck the oysters, or do it yourself. Some shops will prepare a platter if you order ahead. This traditional French mignonette sauce is enough for 12 to 24 oysters.

Put oysters in broiler and cook for 3 minutes or until butter starts to brown and bubble. Be careful when taking out baked oysters. The shells can be very hot! Garnish with chives and sea salt.