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Alton touts oysters, that briny bivalve delicacy. Raw with horseradish or cooked in recipes, they can be a healthy and tasty treat. Recipes featured in this episode: - Baked Oysters Brownefeller - Horseradish Cream Sauce - Oyster Soup

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      • Alton: I hope we've given you oyster lovers a few tips to help give you more pleasure out of your bivalve experience. And if you've never tried oysters, well then I hope we've given you the courage to come out of your culinary shell and give these versatile mollusks a chance to become true good eats.

      • W: (giving Alton a protective glove) Plasticized, cotton with a rubberized palm. That'll help you grip the oyster and protect your hand. Alton: Are you saying I need to get a grip? W: I've been saying that for years.

      • Alton: Ah, oysters. Few foods generate such passion, devotion, downright revulsion. If you're a fan, there's nothing finer than slurping down one plucked fresh from the sea, all on a half shell. Nice, huh? If you're not a fan, however, the oyster is at best, a mystery. And at worst, it's a slimy mud slug enjoyed only by epicurean Evel Knievels.

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