The FDA rules for banning the sale of raw,untreated oysters from the Gulf of Mexico during warm months have been "shucked" for now. Intense political pressure from LA and Gulf Coast lawmakers has brought about the delay.More studies into refrigeration alternatives are now being explored before the radical approach of sterilization be implemented.
When the feds start poking their fingers into regional affairs, they usually get in trouble.
There are often temporary bans on oyster sales in France for various biological reasons, but the zone concerned is always extremely limited. Even so, some of the producers in the area covered will go ahead and continue selling their oysters locally, with justifications like "the contamination is on the other side of the bay, not my side!"
I would imagine that all the fine dining the feds have enjoyed over the years in NOLA would also come to a screeching halt with every forkful wondering,"is this safe to eat?".(and not because of natural bacterial contamination).
Those do look fabulous Imec. I'm surprised that with all your cooking, particularly on the grill,that you haven't prepared these before. They are real popular here and for good reason. I believe it is butter HW, at least, that's how they are prepared here. I'm not sure what else Imec incorporated into the butter mixture. A squeeze of lemon on them after grilling is bliss. I do know that the plump juicy ones are the best to use as, the smaller oysters cook too fast and can ruin the whole dish.