Bordier Sale 4% (Demi Sel) Butter
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Live Pink Moon Oysters
Creamy and briny
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
These Pink Moon Oysters are naturally tumbled in cold waters, and have rich and briny flavor
Live Pink Moon Oysters
Creamy and briny
These Pink Moon Oysters are naturally tumbled in cold waters, and have rich and briny flavor
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
These Pink Moon Oysters weigh around 40 to 60 grams per oyster, and are naturally tumbled in the cold waters on the eastern coast of the United States and Canada. Originating from Prince Edward Island, they have a smooth, hard shell, and a wonderful salinity. Rich and briny, they’re farmed for four to five years, and have a creamy meat that has a clean flavor, and a sweet mineral finish.
Preparation And Pairings
These live Pink Moon Oysters are brilliantly flavorful, so they’re great to eat on their own. But they’re also great with a squeeze of lemon, or a dash of hot sauce. You can also cook them; grilled Pink Moon Oysters are delicious. Pair with a sparkling rosé.
Oyster-cism
The word oyster has a pretty interesting etymology. In ancient Greece, if the state decided that someone of power and influence was a threat to the stability of their society, they can undergo “ostracism.” A voting will occur in which voters would write a citizen’s name on a potsherd (a fragment of pottery or tile), and if a citizen received the most votes, they would be temporarily exiled. The word “ostracism” comes from the ancient Greek word “ostrakon” (or shell), and this is where the English word, oyster, comes from.
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.
These Pink Moon Oysters weigh around 40 to 60 grams per oyster, and are naturally tumbled in the cold waters on the eastern coast of the United States and Canada. Originating from Prince Edward Island, they have a smooth, hard shell, and a wonderful salinity. Rich and briny, they’re farmed for four to five years, and have a creamy meat that has a clean flavor, and a sweet mineral finish.
These live Pink Moon Oysters are brilliantly flavorful, so they’re great to eat on their own. But they’re also great with a squeeze of lemon, or a dash of hot sauce. You can also cook them; grilled Pink Moon Oysters are delicious. Pair with a sparkling rosé.
The word oyster has a pretty interesting etymology. In ancient Greece, if the state decided that someone of power and influence was a threat to the stability of their society, they can undergo “ostracism.” A voting will occur in which voters would write a citizen’s name on a potsherd (a fragment of pottery or tile), and if a citizen received the most votes, they would be temporarily exiled. The word “ostracism” comes from the ancient Greek word “ostrakon” (or shell), and this is where the English word, oyster, comes from.
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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