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Live Minter Sweet Oysters

Sweet and crisp

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Specially and meticulously cultivated by the Minterbrook Oyster Company in Washington, these oysters are sweet and mild, with a plump meat.

TASTING NOTES FROM THE CURATOR

Grown in Minter Bay, Washington, the Minter Sweet is a triploid oyster cultivated by the Minterbrook Oyster Company. It is expertly and carefully hand-farmed, and yields a plump, meaty flesh that has a good chew. It’s sweet, briny, but mild, with a crisp and clean mineral finish that lingers. Its weight is around 30 to 40 grams per oyster.

PREPARATION AND PAIRINGS

This delicious oyster is delicious on its own, eaten simply and paired with a dry gin. You can also try it grilled or charbroiled, and served with a delicious garlic butter wine sauce. Simply heat some butter, dry white wine, minced garlic, and lemon juice in a sauce pan until melted and combined. It’s great to dip your charbroiled oysters in.

MINTER BAY’S BEST

The Minterbrook Oyster Company was founded by Hubert Secor in 1932. In 1954, it was bought by the Wikstens, who expanded it significantly. They enriched and grew the company into a true heritage, a veritable institution in oyster farming. The present owners, the Kingman family, bought Minterbrook in 2012. It was in October of 2013 that they introduced their Minter Sweet Oysters, special ones that are carefully hand-farmed to produce consistent quality. This is their first contribution to the already rich reputation that Minterbrook Oyster has, and they hope to continue to grow it into a world-class shellfish company.

Storage Instructions

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.

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