Maryland Local Oysters - In Shell

Local Maryland Oysters, Still in Their Shells

An oyster in the shell is the whole experience: the liquor, the cold mineral snap, the small ceremony of opening it yourself. Ours come from local Maryland waters and eat meaty and firm, with the distinct flavor this stretch of the Chesapeake is known for. Set out a platter of ice, a bottle of hot sauce and a sleeve of crackers, and you've built a raw bar in your own kitchen.

Opening Them Like You've Done It Before

Scrub the shells well and clear off any deposits first. Then hold each oyster firmly over a bowl to catch the liquor, work an oyster knife into the hinge, and twist until the shell gives. Slide the blade along the top shell to cut the muscle, lift the lid away, and leave the meat sitting loose in the bottom shell. A squeeze of lemon and it's ready. If that description moves faster than your hands do, our step-by-step guide on how to shuck oysters safely walks through every move in detail.

Heat Works Too

Not every oyster needs to be eaten cold. A few minutes on a hot grill and the shells open themselves, no knife and no argument, while the meat inside firms up nicely for a spoonful of butter and garlic. It's the easiest way to feed oysters to a crowd that's nervous about raw shellfish.

The Shortcut Option

Cooks who want the meat without the shell work can go straight to our shucked local Maryland oysters instead. In-shell oysters are among the most perishable things we ship, so they travel cold in an insulated cooler and should be refrigerated and enjoyed promptly once they arrive.