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Muirgen (pronounced mu-ri-gen) is a gaelic word meaning ‘from the sea’. This word could not be more apt when describing this oyster. Hailing from Ireland, Saint Kerber farms and matures them for 3 years before making them available. The result is a fleshy, sweet oyster that is as pleasant to taste as it is to chew.
Like with other oyster varieties, muirgen oysters are best eaten on their own to savor and appreciate the subtleties and complexities of their flavors. The flesh is a pleasant beige that screams freshness. They are wonderful paired with lemon or another citrus fruit (try grapefruit) and work well with Chablis, Champagne, and Muscadet.
They also work with dry whites. Try pairing these oysters with Handpicked Pinot Grigio. This wine boasts pleasant notes of citrus and pear which complement these creamy oysters wonderfully.
While Saint Kerber is famous for its oyster farms in Cancale, Brittany, they also have excellent farms in Ireland that allows them to raise and mature beautiful oysters from iIreland while upholding the traditions and exacting standards passed down from generation to generation in the Cancale farms location.
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.