Whole Oysters

Store live oysters in the refrigerator with the cupped side down, covered by a damp cloth. Do not store them in water or airtight containers.

To shuck oysters, insert a sturdy oyster knife between the shells near the hinge and twist to pry them open. Be careful of sharp edges.

Serve raw oysters on the half shell with lemon wedges, mignonette sauce, or cocktail sauce.

Oysters can be grilled, steamed, baked, or fried. They cook quickly; overcooking can make them tough.

Sauvignon Blanc

Chablis

Dry Sparkling Wine

Stout

Mignonette sauce

Cocktail sauce

Lemon wedges

Discarding oysters that are slightly open before cooking; they should close when tapped. Discard any that remain open after cooking.

Overcooking oysters, which results in a rubbery texture.

Storing live oysters in tap water or sealing them in plastic, which can kill them.