Oysters

Oysters are prepared simply in the Lowcountry, as often as not eaten raw. I like to dredge them in prepared mustard, dust in seasoned cornflour, and fry. I sometimes make a cocktail sauce for fried shrimp and oysters by reducing the shrimp shells and oyster liquor with a little celery and garlic in chopped fresh tomatoes, spicing it with some horseradish. Oyster pie is a typical dish. It is really scalloped oysters: there is no crust, and the oysters are teamed with crushed saltines and a little butter and seasoning. Oyster soups are also traditional.