Cooking: Keeping a Seafood Supper Simple

I got my second shipment of oysters from Hog Island. I was going to cook Oysters Rockefeller for the last dozen, but they’re so delicious when raw and on the half shell. And so we ate them just naked with a mignonette and horseradish and lemon as an appetizer.                  

And I was going to cook Tuscan Salmon for our entree, but grilled the salmon as well as the Brussels sprouts alongside the rice pilaf.