Properly prepared seafood is a delicious and healthy delicacy. Both mussels and oysters that belong to the bivalve family are popular because of their taste and nutritional value. Despite the fact that they belong to the same family, oysters and mussels are not the same. Yes, there are some similarities between them, but the difference is big, too. Let’s compare oysters and mussels according to their taste, nutrition value, health benefits, appearance, and use.

What is the difference between oysters and mussels? Oyster’s shell is concave or flat, and its edges are uneven. Oyster’s shell is rough to the touch, and is light in color. Mussels are smaller in size than oysters. Mussel’s shell is round or drop-shaped, has a concave shape. Mussels are a lot cheaper than oysters due to their availability and smaller demand.

Ultimate Guide on Main Differences Between Oysters and Mussels

	Oysters	Mussels
Family	Ostreidae	Mytilidae
Appearance	Oyster’s shell can be concave or flat, the edges of the shell are wavy, uneven, the surface is rough to the touch.	Mussel’s shell is rounded or drop-shaped, always concave. The edges are perfectly straight and sharp. The surface is smooth to the touch.
Color	Oyster’s shell is always light	Mussel’s shell can be brown or almost black
Habitat	Only marine	Seas, rivers, bodies of water
Lifestyle	Settled. Oysters attach to the stones and do not move during their life. There is no byssus thread.	An active lifestyle. Mussels are attached to stones with a thin and strong thread (byssus).
Settlements	Oysters settle on the principle of a colony, according to the method of layering on top of each other.	Mussels live in rows, live in colonies.
Nutritional Value	Oysters contain iodine, vitamins and minerals, and are rich in fluoride. Oysters are suitable for dietetic food.	Mussels contain a lot of vitamins and minerals, and are rich in sodium. Mussels are suitable for dietetic food.
Gastronomic Features	Oysters can be eaten raw, as well as after heat treatment.	Mussels are not recommended to eat raw. They should be heat-treated.

Mussels vs Oysters Taste

What tastes better oysters or mussels? Oysters are considered tastier than mussels. Oyster meat is soft, jelly-like, and tender. Mussel meat, unlike oyster meat, is thicker in consistency, especially after heat treatment, and its taste is not so soft and delicate. To find out what tastes better, you should try both delicacies. 

What do oysters taste like? There are many varieties and flavors of oysters, from nutty to creamy, from fruity to salty. Farmed oysters often have a more multifaceted and delicate flavor, but this does not mean that they are better or worse than wild ones.

What do mussels taste like? Mussels are delicate and sweetish in taste. Mussel meat is boiled, stewed in various sauces (creamy, tomato, garlic, etc.), pickled, salted, fried and even smoked. Someone calls mussels “sea chicken”, someone compares it to juicy chewing gum.

Speaking about the taste of oysters and mussels, we must mention their price. Mussels tolerates freezing well, therefore, it is transported to different parts of the country at no extra cost. This product is sold in any large supermarket for a smaller price. Oysters are a more sophisticated delicacy and not everyone can afford them.

Are oyster and mussels the same? No, oysters and mussels are not the same. Mussels differ from oysters in appearance. The latter are much larger. The shell of oysters is concave or flat, its edges are wavy, uneven. The surface of the oyster shell is rough to the touch, and its color is often light.

Mussels are smaller in size than oysters. The mussel shell is round or drop-shaped, has a concave shape. Its edges are even and very sharp. Depending on the habitat, the color of the shell can vary: the most common shades are golden brown and bluish black. The surface of the mussel shell is smooth to the touch.

The mussel is attached to stones with a thin but strong byssus thread. Thanks to this thread, the mollusk can lead an active lifestyle, using it as a leg and moving to other places. Oyster has no byssus. That is why these mollusks are sedentary and cannot move to other places.

The oyster and mussel colonies are also very different. The first settle on the principle of layering one oyster on another. Mussels are arranged in rows.

Mussels vs Oysters Nutrition

As for the nutritional value, both oysters and mussels are extremely nutritious and contain a large amount of vitamins and trace elements necessary for the human body (including excellent prevention of cancer). Mussels are high in sodium, while oysters are high in fluoride.

Are oysters or mussels healthy? Mussels and oysters, like the vast majority of seafood, are very useful for our health. They contain a lot of minerals, trace elements, vitamins we need. The benefits of mussels and oysters are not the only positive quality of this seafood. By themselves, they are very tasty, they can be served both as an independent dish, and as an ingredient in others.

Mussels Health Benefits

Mussels normalize blood cholesterol levels, prevent diseases of the cardiovascular system, promote weight loss, and improve metabolism. Mussels contain a huge amount of vitamins, in particular A, C, D, PP, E and group B.

Mussels are rich in antioxidants, and their regular consumption can prevent the occurrence of various forms of cancer. They also contribute to the improvement of metabolism and the early removal of toxins from the body, and this, in turn, slows down the aging process.

Mussels have a beneficial effect on the cardiovascular system, improving blood flow to the capillaries. This reduces the risk of diseases such as arthritis or gout. In addition, the positive effect of mussels on the central nervous system and even on our psychological state has been proven: they relieve depression, improve mood, and increase vitality.

The nutritional value of 100 g of mussels is 77 kcal, which allows you to use shellfish as a dietary food, as well as use them for preparing light meals.

Oysters Health Benefits

Oyster meat is superior to fish in its nutritional properties. Due to its rich chemical composition with a high content of zinc, iodine, fluorine and phosphorus, shellfish are shown as a dietary and therapeutic food, the effectiveness of which has been confirmed by many European nutritionists. In addition, oyster meat contains vitamins necessary for normal growth and development of the body, including A, C, D, B and PP.

The best, from a gastronomic point of view, are the Mediterranean oysters. They are the main component for the preparation of delicious French and Belgian cuisine.

Cooking Oysters and Mussels

The difference between oysters and mussels lies in the way they are prepared. Oysters do not need to be cooked, but mussels do. This is because oysters are a cleaner product. They are eaten raw. And mussels, due to their more active life, accumulate in themselves a dangerous dose of harmful substances that go into water after boiling.

Oysters can be eaten raw by sprinkling with lemon juice. The ajar shells of these molluscs are served on crushed ice. Eating mussels raw is highly undesirable. The point is that they are living filters, letting in seawater and accumulating harmful substances. These shellfish are best eaten after being cooked.

Oyster meat is not recommended for those who suffer from chronic diseases of the digestive system. Mussels should be eaten with caution by allergy sufferers.

Mussels vs Oysters The Bottom Line

Oysters and mussels are shellfish with a lot of differences. But despite the difference, they are a good dietary food that can supply the body with the necessary nutrients. Consuming these foods regularly will have a beneficial effect on your health. Both types of molluscs have a very high nutritional value for the human body. Both oysters and mussels are good cancer prevention measures due to the high content of elements such as sodium and fluoride in the molluscs.

Oysters are a type of shellfish that can be eaten raw or cooked. Oysters can differ in size, shell color and shape. Picking good fresh oysters might be difficult for someone who has never tried them before. You must eat only fresh oysters to avoid food poisoning and feeling sick. Let’s find out how to choose the best oysters and what are some things to look for and avoid while buying them.

How to choose good oysters? What does a healthy oyster look like? Good, fresh oysters must be closed and slightly damp. When choosing oysters, pay attention to the oyster’s weight. It should feel heavy as the water inside the shell is a sign of good quality oyster. Pick up two oysters and hit one against the other. If the sound produced is dull, the oyster is fresh. 

Ultimate Guide on Choosing the Best Oysters — What to Look for and Avoid When Selecting Oysters

When shopping for packaged oysters in supermarkets, look for an identification mark with information about the type, origin and date of packaging. The package or container must indicate the dates of the catch of the shellfish, the expiration date, origin and the specific type of oyster. If there is no packaging, do not buy these oysters. Remember that oysters should be kept on ice or in a special aquarium.

How do you tell if an oyster is good or bad? To tell if the oyster is good or bad, take two oysters and hit one against the other. If the sound produced is dull and hard, then the oyster is good. Also, a good oyster should be slightly damp, smell like fresh seawater, and the shell must be closed. Choose only heavy oysters with water inside.

Pay attention to the shell itself — it must be intact, tightly closed, without cracks or damage. This suggests that the oyster is healthy and can be eaten. Sniff the oyster — if it smells like fresh seawater and little algae, you can buy it.

Before, it was thought that you should buy oysters from September to April. Today oysters are grown on special marine farms so as not to harm their natural population and to ensure year-round supply to the market and gastronomic establishments.

You should also pay attention to the weight of the oyster by placing the shell in your palm. If it feels heavy, then water has accumulated inside the shell, which is a sign of the quality of the oyster. When you get home, check if oysters are alive. To do this, just open one of the oysters, drip lemon juice and press on it with a knife. If the oyster moves, then it is alive.

Typically, oysters are sold in half a dozen and a dozen, but now they can even be purchased by the piece. However, oysters can be a strong allergen.

What are the best months to buy oysters? True gourmets know that the best months to buy oysters are from September to April. It is in autumn that the oyster season opens, which will last from September to April. Experts say that the freshest and juiciest oysters can be enjoyed in the months containing the letter “r”!

What Does a Healthy Oyster Look Like?

How can you tell if oysters are good?

• A healthy oyster shell must be closed.
• A healthy oyster must be slightly damp.
• A healthy oyster is always transparent.
• If you hit two oysters against one another, the sound should remind the sound of hitting stones against one another.
• Healthy oysters can be sold alive, packed in special bags, or in small containers, where the shellfish are placed in a blanket of algae.
• If oysters are bought without shells, pay attention to their size and packing method (shellfish should be the same size, and they are placed in special jars with liquid marinades).
• Healthy oysters might have sand on the shell.

It is believed that the smaller the oyster, the tastier it is. However, standard oyster sizes can be 5 to 15 cm in length.

What Does a Bad Oyster Look Like?

How can you tell if oysters are bad?

• A bad oyster will have the shell open. Touch the edge of the shell. If it closes, the oyster is alive and can be eaten. If it remains open, the oyster is dead and must be thrown away.
• A bad oyster is not placed on ice or in an aquarium.
• A bad oyster’s body is cloudy and white.

Sometimes it is quite difficult to determine if an oyster is alive with the shell closed. The most effective way to check the freshness of the seafood is to open it. You should hear a characteristic click, and the oyster must react to a knife or lemon juice. When choosing an oyster, the main thing is to pay attention to its freshness. The shells of the molluscs should be closed tightly to each other, without gaps.

The most valuable thing about an oyster is the place where it grew. If this is the Atlantic, the oyster will be of the highest class both in taste and nutritional value. But if you keep such an oyster in saltwater, it will not lose its saltiness, but it will wash out all the taste of the region where it grew. Therefore, the most delicious oyster is the oyster taken from the water and brought without being placed in the aquarium.

There are many types of oysters. In wildlife, they live along the shores of the Atlantic and the Mediterranean, but now there are fewer “wild” oysters. The most popular oysters come from France — Normandy, Brittany and Maren d’Oleron. Especially large ones are caught in Japan and the Far East. The weight of Japanese giants can reach 1.5 kg. But oysters are also distinguished by their shape — flat and sunken (concave). For their classification, special numbering is used. Oysters also differ in taste — some are more iodine, others are saltier, and in the tenderness of the flesh.

Are you looking for something exotic for dinner at home? Then look no further than oysters! We understand that opening and serving oysters at home can seem like a rocket science, but it does not have to be! Read our article on how to eat this delicious seafood at home!

Sprinkle oysters with lemon juice — if it’s a fresh oyster, it will shrink from the acid. Use a special knife to detach the meat from the shell and drink the contents in one gulp. You can also extract the oyster meat using a special fork and drink the juice from the shell separately.

Gourmets recommend not chewing oysters but swallowing them as a whole. However, you should try both options and choose the one that suits you best.

How to Choose Oysters?

There used to be myths that you should eat oysters only in those months, in the name of which there is the letter “P.” Thus, you need to include this delicacy in your diet only from September to March. This is because, in the rest of the year, oysters begin their breeding season, making oysters bitter.

You can buy oysters in seafood shops, in markets, or restaurants. A good oyster should be heavy due to its water content and with a tightly closed shell. It should smell only of the sea. After knocking on the surface of the shell, it is important to hear a dull knock. The sound should not be empty.

The quality and freshness can be easily determined right away. You need to shake the oyster near your ear. If there is a sound, the oyster is not very fresh. Live oysters firmly hold onto the inner walls of the shell, so there should be no sounds during shaking.

To choose good-quality oysters, buy oysters that are kept on ice or in a special aquarium. Take a close look at the oyster shell. It must be tightly closed, free from damage or cracks. If there is even a small gap between the valves, it is dangerous to eat a mollusk. Smell the oyster — it should subtly smell like seaweed.

How to Open Oysters at Home?

Since the oyster knife and glove are not cheap, they are only worth buying if you eat shellfish daily. Indeed, at home, an oyster can be opened without special tools. And you will be surprised how easy it is!

To open oysters at home, wash the oysters thoroughly and place them on a dish. Sprinkle them with lemon juice, paying particular attention to the places where shells meet. Wait a few minutes. During this time, the acid will penetrate the shell, and it will open. Done!

How to Eat Oysters at Home?

In the restaurant, oysters are served on a flat platter with plenty of crushed ice to keep them fresh. The oysters are served with lemon. Lemon juice must be squeezed into each shell to eliminate the sea taste and aroma and make the snack fresher and more savory. The waiter can add vinegar, wine essence, tabasco sauce or other dressings, crackers or bread and butter to the table.

But what about tasting oysters at home? How to eat oysters at home? Oysters at home can be served on a round dish, in the center of which you can add vinegar, lemon wedges and a special sauce. The sauce can be almost anything: sour, spicy, sweetish, based on olive oil, soy sauce or Tobasco sauce, etc. Sometimes croutons and butter are added to the dish.

When you squeeze the lemon juice into the shell, the body of the oyster will begin to shrink slightly, which is a great sign that it is alive. Find a special fork or a small spoon among the appliances. Take the shell of the shell in one hand, a fork or spoon in the other, gently remove oyster meat and enjoy this exquisite delicacy.

When you “drink” an oyster, take a bite of fresh bread with butter and take a sip of chilled wine or champagne, you will definitely feel like a real aristocrat. Such sensations are simply necessary for an interesting and positive experience because it is so wonderful to live with taste and enjoy every moment.

You can also just silently suck the oyster off the narrow edge of the shell and sip on the juice. Do not swallow the oyster right away, but experience its excellent taste and aroma. Drink chilled champagne, white wine or even beer with oysters.

According to the recommendations of the overwhelming majority of sommeliers, oysters are served with dry white wine or sparkling wine (champagne). The best drink for oysters is white dry wine. The wine should be without a pronounced sharp taste and without a too rich bouquet, slightly chilled (10-15 degrees).

You do not always need to eat raw oysters. Sometimes oysters can be baked right in the shells under a variety of sauces, grilled, fried, stewed, added to soups, salads and stews. Oyster is like a white canvas for chefs, on which you can “paint” anything you want, endlessly experimenting with tastes and aromas to the delight of gourmets.

Cooking Oysters

If you are going to cook oysters, you need to hold them over the steam for 20-30 seconds, which makes them easier to open. You can add salt, cream or butter. Parsley, dill and thyme go well with oysters. Spices such as ginger, anise and chili are also suitable. Raw oysters can be added to hot seafood paste will give the dish a pleasant silky elegance and salty sophistication. Oyster sauce plays a special role. Oysters with soy, garlic, ginger, sugar and leeks go very well together.

Fried oysters are wonderful with dill and lemon oil. Oyster meat can also be added to soup, stewed, baked or fried with vegetables, and even made into a hot sandwich in the microwave.

Oysters are a fairly common and popular, but at the same time, mysterious product. Oysters are considered a seafood delicacy, so you will have to pay a pretty penny for them. However, even those people who are ready to spend money are not sure if oysters will be worth it: there are rather contradictory views in society about oysters’ taste.

What do oysters taste like? Oysters taste like fresh fish and are most often compared to salmon. Some people notice that oysters have a nutty, creamy taste or the taste of Beluga caviar. Oysters really do not have their own pronounced taste but rather acquire the taste of the dressing they are served with (lemon, butter).

What Do Oysters Really Taste Like?

Do oysters taste nice? Fresh oysters do taste nice. Even though oysters have become very popular, many people consider oysters tasteless or even disgusting. Oyster’s taste is unique and is very different from other seafood. The best way to tell whether oysters taste nice is to try them yourself.

The taste of oysters is as multifaceted and varied as the taste of wine. It depends on the region, the quality of the water and the conditions in which the mollusk lived. Oyster live for 2-3 years before catching. Some of the types may be ready for use after 1.5 years.

Oysters have different tastes at different times of the year, in different weather, in different areas of residence, depending on the type and the degree of their freshness. Everyone’s oyster tasting experience is different. Undoubtedly, the fresher the oysters are, the tastier and healthier they are. So, the best option for eating oysters is directly on the seashore or right in the boat.

For example, you can try fresh oysters on the coasts of Washington, California, Alabama, Maine, and others. If you want to travel abroad, the best destinations for oysters are France, Croatia, New Zealand, Australia, Scotland, and others. That said, you can find fresh oysters almost anywhere. The best oysters come, of course, from France.

How would you describe the taste of oysters? Some people compare the taste of oysters with beluga caviar; others consider them tasteless. But no one can accurately describe the taste of oysters, though agree on one thing — the taste of oysters is unique and unforgettable. The only way to figure out the real taste of oysters is to try yourself.

Why Are Oysters Bitter or Fishy?

Should oysters taste fishy? Fresh oysters should not taste fishy. However, they can have a subtle taste of salmon roe or Beluga caviar. Healthy oysters taste and smell mild, slightly reminding you of sea, fish and freshness.

Why do oysters taste bitter? Oysters might taste bitter in the summer during the breeding season. In summer, oysters produce caviar — a whitish milky liquid with streaks that gives a bitterish taste to oysters. Oysters are never bitter during the winter months.

Now there are already such technologies that will help to breed oysters that will not taste bitter even in summer. They are simply not allowed to multiply in the summer so that their bitter taste does not appear. When breeding, they have now learned to shift the growth cycles of oysters.  It is also advisable to eat oysters in summer, which are delivered from foreign countries that have the opposite climate. For example, in Australia, where oysters do not breed during this period.

Raw Oysters Taste

There are many varieties and flavors of oysters, from nutty to creamy, from fruity to salty. Farmed oysters often have a more delicate flavor, but this does not mean that they are better or worse than wild ones. This is a matter of taste for each person.

The main thing is the freshness of the product and the understanding that modern transportation technologies allow keeping the freshness of oysters from New Zealand or Japan.

Farmed oysters, unlike wild oysters, live longer and are tastier. However, wild oysters’ meat has more meat as they are denser. Farmed oysters have no seasonality and can be eaten all year round, while the wild oysters’ season lasts from September to April.

Oysters have two main flavors: milky and sweet. European and Japanese oysters are small and have a milky taste. Sweet oysters live in southern Japan, as well as in New Zealand. Often in restaurants, oysters are served with sauces or at least with lemon.

The taste of oysters is greatly influenced by the amount of salt contained in the water; therefore, mollusks collected at a salinity of 20-30 ppm are considered excellent.

When you eat an oyster, along with its jelly-like meat, you also drink a certain amount of seawater. In the Adriatic Sea, which has a high salinity, the water is considered the cleanest and highest quality. It serves as a miniature seasoning for oysters, adding zest (it is not customary to salt raw oysters on purpose).

Despite the disagreements in the description of flavoring shades, almost all consumers agree that oysters have a rather peculiar structure and consistency. Oysters are a rather expensive delicacy. So, it is important to evaluate the pros and cons before buying.

Oysters are distinguished by size: No. 5, No. 4, No. 3, No. 2, No. 1, No. 0, No. 00. Where No. 5 is the smallest, and No. 00 is the largest. The most popular sizes: No. 3 (from 80 to 100 g) and No. 2 (from 100 to 120 g). However, the size does not influence oysters’ taste.

How do you make oysters taste better? To get the maximum pleasure from the taste of raw oysters, try to pre-chill them on ice. Chilled oysters should be sprinkled with lemon juice. This improves the taste of the oysters. They themselves shrink a little from the acid. To make oysters taste better, drink cold, dry champagne or white wine with them.

Oysters have divided the entire planet into three camps: those who love them, hate them, and those who dream of trying. They will not leave anyone indifferent. Oysters are a marine mystery, a gift from the oceans and are certainly worth trying at least once in your life.

Not every gourmet knows how to eat oysters. This product is either loved or hated, and most people do not know how to get to them and are afraid to order oysters at a restaurant. Let’s dive into how to eat oysters and have fun.

Are you supposed to chew or swallow oysters? Experts believe that there are two ways to eat oysters correctly: by swallowing them or by chewing to taste. But to fully taste the oyster, you need to chew it. Slightly press the tongue against the palate, make a few light chewing movements and then swallow it.

Oyster Etiquette: The Right Way to Eat Oysters

How are oysters served in restaurants? According to etiquette, oysters are served on a round dish, in the center of which they add vinegar or wine essence, lemon wedges and a sauce from the chef. The sauce can be sour, spicy (depends on the country where you eat the oyster). Sometimes black bread toasts are added to the serving.

Typically, oysters are served in restaurants with all the necessary cutlery. At home, they are rarely eaten since not everyone knows how to choose them on their own. Do you eat oysters with a fork? Yes, you will need a special fork to eat oysters.

How to eat oysters in restaurants? In restaurants, oysters are usually ready to be eaten with just a special fork for a meal. With its help, you need to carefully separate the mollusk from its shell — try to do this so as not to splash liquid from it. You can eat oysters by sprinkling them with lemon juice, wine vinegar, tabasco, olive oils, salt or pepper.

At the same time, experts believe that there are two ways to eat oysters correctly: by swallowing or by chewing to fully experience oysters’ taste. Then sip the liquid from the sink and wash it down with dry white wine or brut — these drinks balance the sea taste with a touch of iron and iodine.

Usually, oysters are ordered in the dozens, but this is just a tradition. In addition, doctors do not recommend ordering a lot of oysters: not every stomach can withstand such a powerful protein attack.

It’s not bad if the oysters are opened in front of you at the restaurant, and if they brought them open (this is the most often done), pay attention to their smell: do they smell like the sea? Then oysters are fresh. A fresh oyster reacts to acid. After opening, it is customary to drip a little lemon juice into it. Observe how the oyster reacts to it—a live mollusk wrinkles slightly from the acid.

In different countries, oysters can be served in their own way, but regardless of geography, lemon is always served with them. It disinfects and balances the taste. But the offered sauces may well correspond to the gastronomic mentality of the country or region: for example, in Florida, many restaurants serve oysters with ketchup and mustard, purely American style. Or they can bring fries.

How to Open an Oyster?

To open an oyster, use a chain mail glove or a thick tea towel and a small inflexible knife with a blade stop. Put the glove on and take the oyster. Insert the knife from the side at the junction of the flaps and turn it until you hear a click. Cut off the muscle that holds the valves. Do not turn the oyster as you might spill its juice.

If the oysters are served closed, you will need:

• A protective chainmail glove;
• Oyster knife or fork;
• A glove (or napkin) that protects the hand holding the shell from possible injury.

If, after opening, pieces of the shell remain on the mollusk, they are removed with a knife. This is a mandatory measure because shell fragments can cause serious damage if they enter the esophagus. There is no need to rinse the delicacy. Separate the clam from its shell with a three-pronged fork.

Opened shells are placed on ice. They can be stored in the refrigerator for up to 5 days, covered with a kitchen towel. But it’s better to eat them right away.

Eating Oysters With Lemon

By tradition, oysters are bought in 12 pieces (dozen). It is not recommended to buy more, as too much protein can be bad for your stomach. Therefore, it is better to order 12 oysters for two persons. It is better when oysters are opened directly at the table. If a waiter brings already open oysters, you should check their quality and freshness by sprinkling them with lemon juice. Lemon juice is a good indicator of oysters’ freshness. If the oyster is fresh, it should wrinkle slightly after adding lemon juice.

How to eat oysters with lemon? After separating the oyster from the shell with a special fork, you need to thoroughly sprinkle it with lemon juice. Bring the shell to your mouth and suck out the oyster, and either chew it a little bit to fully understand the taste or swallow it right away. Drink the remaining juice. 

Eating Oysters With Sauce

1. Sprinkle oysters with lemon juice or vinegar.
2. Take a special oyster knife or fork and take the oyster out.
3. Add the sauce to the oyster, or remove the oyster and dip in the sauce. Oysters are seasoned with olive oil or sour and hot Tabasco sauce.
4. Use a fork to get the oyster into your mouth. In an informal setting, oysters are eaten by simply dropping them in your mouth and drinking the juice from the shell.

Eating Oysters With Crackers

In addition to lemon and various sauces, oyster crackers and horseradish can be served with raw shellfish. Oyster crackers are added to the personally served sauce, having previously crumbled them over the saucepan, and horseradish can be added both to the sauce and to the oyster meat itself.

What Do You Drink With Oysters?

Usually, you drink champagne (preferably brut or prosecco), dim white wine or even vodka with oysters. The famous Harrods Oyster Bar in London serves champagne and vodka to accompany oysters. So if you do not like dry white wine, you can not follow etiquette, which does not really exist!

When choosing a drink for oysters, it is best to listen to the sommelier. Naturally, the wine for oysters should only be white. It is not common to drink red wine with seafood and oysters in particular.

The most popular type of oyster wine is the French Chablis from the Chardonnay variety. It does not clog the ruin of the shellfish, but only emphasizes it. The second most popular choice is Italian dry Prosecco. The aroma of wine usually contains fruity and floral notes. And the third option is champagne. Experts assure that it is the champagne that will reveal to you all the rich oyster taste.