Whisk Wednesdays—Huîtres Chaudes au Muscadet (Poached Oysters with Muscadet Sabayon Sauce) Recipe

Do you ever feel like an oyster? Raw. Shell clamped tight. Knowing there’s a pearl inside. Only to find out you’re not the pearl-producing type of oyster but the one that gets eaten. “I must confess I’m feeling some trepidation. … I’m unused to communing with my meals while they’re still alive.” — Suzanne Podhaizer, Shuck and AweOysters Oysters got their aphrodisiac reputation from Aphrodite, the Greek goddess of love who unwittingly sprang forth from the se (...)