12 fresh oysters, shucked and on the half shell, reserving as much liquid as possible 1 tablespoon chopped fresh flat-leaf parsley Lemon wedges, for serving ...

Six generations ago, Europe’s seas possessed vast oyster reefs. Oysters were found in their millions, clustered together in ...

Low tide on Palm Island, a half-acre private marsh off ... From October through May, oysters that have matured throughout the summer months are ready to harvest. The Lowcountry, stretching along ...

Put in a small mixing bowl. Add the vinegars and a little cracked pepper. Mix together with a fork. Serve drizzled over fresh oysters on the half shell. Also serve the oysters with fresh lemon.

“They’re really geared towards the premium market. These oysters are really not meant to be shucked, deep-fried, put in a po’ boy sandwich. They’re more meant for the half-shell market." ...

“Far South Coast oysters are very prominent on the Sydney oyster market,” he said. “We’re hoping for our record season, and ...

Officials with The Nature Conservancy and Galveston County Texas A&M AgriLife Extension Service on Dec. 19 performed ...

Seafood connoisseurs consume oysters throughout most of the year across Long Island, often haphazardly discarding the empty shells slurp after slurp. But local advocates say those shells could go on ...

Oyster shells are bulky and plain, but the treasures they hold go beyond their tasty meat and beautiful pearls. One company in Hong Kong is turning them into materials for constructing buildings.