Other
Oysters
Saltwater bivalves. The edible part is the soft body, including the adductor muscle, sitting in its own salty liquor inside the shell.
Origin
Farmed and gathered on cool coasts worldwide. The water they grow in shapes the taste.
Flavour
Salty, sweet, and mineral, from mild to strongly marine.
How to use it
Eat them raw on the half shell, or cook them briefly. Long cooking toughens them.
Storage
Keep live oysters cold, cup-side down, and eat them the day you buy them.
Recipes using it
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