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Oysters + cold whites
Alex Farnum

Barbequed oysters 3 ways

All seafood has aphrodisiac credentials by right of sharing a birthplace with Aphrodite, the Greek goddess of love, who was famously born beneath the waves. But oysters have earned the sexiest reputation of all.

The good news for San Francisco Bay Area folks is that the Hog Island Oyster Co.’s new location in Napa’s Oxbow Public Market (hogisland oysters.com or 707/251-8113) is serving the bivalves hot off the grill. Executive chef Ian Marks shared three toppings with us.

View the recipes: 
• Barbequed oysters
• Bagna cauda butter
• Casino butter
• Langosta butter

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