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Look for fresh, live oysters that smell clean, like the ocean, with tightly closed shells.
Refrigerate live oysters flat side up and covered with a damp towel. Do not store in an airtight container. Cook as soon as possible.
Serve raw shucked oysters on crushed ice. To shuck, hold the oyster flat side up, insert a knife into the opening near the hinge, and twist to open. Once the hinge gives, slide the knife along the shell to sever the muscle, and pick out any grit or pieces of broken shell.
Oysters are an excellent source of zinc and vitamin B12.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.
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