Fresh Shucked Oysters Half Shell
Fresh Shucked Oysters Half Shell
Oysters shucked on the half shell, the meat left in the lower valve with its liquor. The shells are rough and layered on the outside, white and smooth within, and the meat is plump, pale and briny.
Serve them chilled with lemon or a mignonette, or grill them briefly with garlic butter until the edges just curl. Eat them fresh: the briny character fades quickly once the shells are opened.
- Shucked oysters in the half shell
- Liquor retained for full briny flavour
- Plump, pale meat
- Serve chilled or briefly grilled
- Best eaten the day they are opened
Keep refrigerated at all times and consume within a day of opening.
About this seafood
Whole and ready to cook, with the preparation already done: cleaned, trimmed and packed cold. Each piece is chosen by hand at the counter, so what arrives is what the photographs show.
Storage and serving
Keep everything chilled from the moment it arrives and cook it while it is at its best — shellfish the same day, fish within a day or two, and anything you are not using straight away goes into the freezer. Serve it simply: lemon, good salt, a hot pan and something green on the side.
