Frozen Half-Shell Oysters

Oysters frozen on the half shell, with the meat and its natural liquor held inside. They arrive cleaned and ready for the grill or the oven.

What you get

• 2 kg half-shell oysters, cleaned
• Plump, creamy-white meat with the natural liquor retained
• Shells intact, so they go straight onto the grill or a baking tray

How to cook

Grilled: set the shells directly on a medium grill and cook until the meat firms, adding butter and herbs as they go.

Baked: top with garlic butter or cheese and bake at 200°C until the edges curl.

In soup: lift the meat from the shells and add it in the last few minutes so it stays tender.

Thaw slowly in the refrigerator, still in the packaging, and cook them through.

Storage

Keep at or below −18°C. Do not refreeze after thawing.