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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.