Half-Shell Service

Oysters on the half-shell are freshly shucked (opened and the meat removed) and presented in their cup-shaped bottom shells. The procedure for shucking oysters is illustrated at right. Opening fresh oysters to order requires extra turn-out time and skilled labor.

Only freshly shucked oysters can be served raw on the half-shell. Do not be tempted to serve commercially shucked and packed raw oysters on the half-shell or in any other raw presentation. Raw oysters served on the half-shell must be very cold to highlight their texture and should be presented on a bed of crushed ice. In traditional oyster service, a lining of seaweed is placed between the ice and the oysters. If seaweed is not packed in with the oysters, a few parsley sprigs or some other greenery can be used to accent the presentation.