The Pacific Northwest has many great places for oysters to grow with all the inlets and beaches. They are evidently fairly easy to grow and sustainable. They need little care and help clean the water while they feed on plankton filtered through their gills.
My favorite was the Penn Cove Select, it had a bright taste but not overly like the sea. I was really impressed that each oyster had a different flavor, even though they all come from the same sea. I guess its sort of like appellations for wine.
Shucking oysters is a learned skill and requires a special knife. Professionals use gloves to prevent stabbing themselves. I hear that you can even use a screwdriver to shuck them, but leave the shucking to the pros. You can pick up oysters at the market and bring them to your next social gathering. Oysters definitely add an air of class to a party or Sunday brunch.
If you're in Seattle, Whole Foods Market South Lake Union is having an Oyster Happy Hour with $0.69 oysters on Tuesday, January 21st 2015.
Disclaimer: I wasn't compensated for this post. I was, however, plied with oysters and wine by the Whole Foods Seattle PR team. All the opinions are mine.
