Often called the “mistress of the palate,” these Fine de Claire oysters from Geay have been moved from one park to another for more than 42 months, ensuring that they get the best nutrients. This unique treatment makes these oysters aromatic and fleshy, with a nice meatiness. They’re aromatic, with a sweet, subtly salty flavor with nutty hints, and a good, crisp bite.
Eaten fresh, with a squeeze of lemon and a sprinkle of salt and pepper goes a long way with the French Fine de Claire Geay Oysters. A splash of cocktail sauce, or mignonette sauce is also wonderful, as well as baked with some cheese.
The Geay family began their oyster empire in 1874, on the harbor of La Tremblade in Charente Maritime. Eutrope Geay and his son, George, were popular in the local markets, thanks to their superior oysters and their unending charisma. Passed down through generations, the company has gone from local markets to delivering throughout France to new techniques and worldwide repute. The Geays are still in the Marennes-Oléron basin at present day, and is now the oyster company with the most certifications in the world.
Store your box of fresh, unshucked oysters in your fridge, keeping the temperature between 0 to 5°C. Keep them covered with a damp cloth, flat side up, to increase shelf-life. To enjoy them at their freshest, please consume them within 48 hours.
When you’re ready to shuck your oysters, take a sharp knife (a vegetable knife or, ideally, an oyster shucking knife) and hold the oyster, round-side down and pointed side facing you, between a tea towel. Wiggle the knife into the pointy end and twist it until the shell comes open.