The Porthilly Pacific Oysters we source are grown in the tidal waters of the stunning Camel Estuary, near Rock, on the North Cornish Coast. The Marshall family have been farming the land and sea here for 5 generations, and their oysters are a culinary delight - don't just take our word for it, they recently won Gold in the The British Oyster Championship! These are wonderfully fresh when eaten in the traditional manner, giving a burst of fresh saltiness with a sweet, rich, creamy finish. 6 Oysters is enough as a starter for 2.
How to store oysters
- Store oysters in a fridge at no lower than 4°C, cupped side down on a tray or plate and covered with a clean damp cloth. Eat within two days of receipt.
- Do not immerse in water
- When required, rinse in cold water before use
- Discard any not tightly closed
How to open
- Place the oyster, cupped side down, on a firm surface. Hold in a cloth with the hinge of the shell towards you. Wriggle the blade of an oyster knife (or any short, strong, blunt knife) between the two shells, either at the hinge or on the right hand side.
- Twist to open the shells slightly.
- Run the blade along the inside of the upper shell to sever the top muscle. Discard the upper shell. Similarly run the blade under the oyster meat, cutting the lower muscle and freeing it from the lower shell.
If oysters are to be used in a cooked dish, they can be opened by brief steaming or in a microwave oven. Timing will depend on batch size and the power of the microwave oven. Use the minimum time to ease opening without starting to cook the oysters.