Held at a refrigerator temperature ( 0 ºC to 4 ºC), oysters will keep up to six weeks however for best quality we recommend they be eaten within two weeks of the harvest date.
Do not eat oysters that are gaping or have an unpleasant smell.
To shuck an oyster, insert your oyster knife at the hinge between the top and bottom shells. Twist the knife to pry the shells apart, then slide the oyster knife along the top shell to sever the adductor muscle holding the two shells together. Discard the top shell, and flick off any shell fragments on the oyster with the tip of the knife. Sever the adductor muscle along the bottom shell to free the oyster for slurping. Wipe off your knife, and repeat!
To serve oysters, place them on a level surface so that they don't lose their liquor.
Oysters are best served cold. Ideally, they should be opened immediately before consumption and served on a bed of crushed ice.
If you must open oysters in advance, keep them covered and refrigerated until serving time.