Pick and choose Two dozen (24 total) sustainably caught, in-shell oysters. The box is delivered fresh and comes complete with a shucker and rag! Oysters are an excellent source of zinc helping with a better immune system. Also a good source of calcium, potassium, iron, magnesium, and vitamin B-12. Live shell oysters are shipped as "live" in a netted bag for convenience of storing in refrigerator. Oysters will keep for up to 3 days if properly refrigerated.
HOW TO SHUCK AN OYSTER
Step 1: Insert Oyster Knife
With your glove on, take the oyster in your hand with the hinge facing toward you and the flat side up. (The hinge is the pointed, v-shaped end of the oyster.) Insert the tip of the oyster knife into the hinge between the shells.
Step 2: Open the Oyster
Once the oyster knife is wedged into the hinge, gently nudge and twist until the oyster pops open. Continue running the knife along the upper part of the shell until you cut through to release the muscle from the shell.
Tip: Keep the oysters as flat as possible when shucking them. Oysters take on the flavors of the water, sand, and mud in which they grow. These flavorful natural juices are known as "meroir," similar to "terroir" in wine, and you don't want them to spill.
Step 3: Clean Shell and Loosen Oyster
Remove and discard any bits of shell from around the oyster. Almost like paring an apple, slide the knife under the oyster to sever the muscle from the bottom shell. Use this shell for serving the raw oyster on the half shell.
Chablis - Chablis is the northernmost wine-growing area of Burgundy, but it’s geographically closer to Champagne than the Côte d’Or. That makes for a cooler climate, which translates to higher natural acidity in its wines. Like other white Burgundies, Chablis is made from 100% Chardonnay grapes, but two primary factors set its flavor profile apart. For one, the soil type found in the area is Kimmeridgian – a sort of mineral-rich clay laced with marine fossils. Yes, that means there are actually traces of oyster shells in the soil where the vines grow. Second, producers tend to use less oak, both in fermenting and aging their wines. The result is a racy, fresh, minerally complex palate that screams for shellfish (or really, anything).