Cynthia Nims’ oyster sliders with Japanese togarashi slaw

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2000 Cynthia Nims - Oysters BookThe famed Portland gourmand James Beard once wrote that oysters are best eaten on the half-shell “with nothing to enhance them except lemon, a bit of grated fresh horseradish or a mignonette pepper sauce. If you do not like the natural flavor of oysters and find you must cover them with quantities of red cocktail sauce then perhaps you shouldn’t be eating them.”

Cynthia Nims takes a slightly different tack in her latest cookbook “Oysters: Recipes that Bring Home a Taste of the Sea.” Cynthia tells us she can get behind almost any way to get a hesitant eater to give this bivalve a try, even if it’s frying up oysters that come out of a jar.