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  • Always keep the oysters stored with the curved (convex) side downwards. This helps to retain the fluid in the shell and keep them alive.

  • Store the oysters in a deep bowl (to prevent leaks) and away from other open foods. Do not store below raw meat or fish.

  • Keep them cool (ideally 4°C to 8°C). Do not re-immerse oysters in water. They will have been properly purified at the depuration centre and any further immersion risks re-contaminating them.




  • Wash (and dry) your hands thoroughly using warm soapy water, before handling and opening the oysters.

  • Ensure the oysters are tightly shut. If they are already open (or do not rapidly close tightly when tapped) they are not alive and shouldn’t be eaten.

  • Ensure that the knives and other equipment (including gloves if you wear them) used for opening the oysters are all clean before you start.

  • Check that the outside shells of the oysters are clean and avoid pushing any mud or bits of shell into the oyster as you open it.

  • Serve promptly.


Shucking Instructions


Hold the oyster in a towel, with the flat-side up and the hinge exposed. Poke the knife into the hinge. Twist the knife back and forth—like turning a key in a lock—until the top (flat) shell pops open. Run the knife along the inside of the top of the shell to detach the oyster, then cut free from the bottom shell.



Store mussels in a bowl, covered with a damp cloth, in the bottom of the fridge. Apart from when cleaning, don’t store or submerge the mussels in water.




  • Sort through mussels, tapping any that are open lightly on a surface to see if they close shut. Discard the ones that remain open, or any that are damaged. Pull off the beard, and scrape any barnacles off using the back of a knife then rinse.

  • Cook according to recipe, discarding any that are still shut after cooking.

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