How to Eat Raw Oysters

Sampling raw oysters is a great way to get a taste of a place’s waterways. Oysters, like wine, have their own terroir, owing their flavor to the place they’re grown and harvested. Plump oysters live in richer waters, generally, while brinier varieties tend to live in saltier, less nutrient-rich locations.

You can learn a lot by bellying up to an oyster bar and talking to the person shucking these bivalves; the shuckers tend to be experts on varieties, flavor profiles, wine pairings and more.

They can also help you eat oysters for the first time, suggesting “entry-level” varieties for first-time slurpers. And they’ll likely have a great house-made mignonette or other topping to help the whole thing slide down easier.

On your first go-round, lift the shell to your lips and pour in the meat and the brine, chewing slowly and letting the flavors develop. Try different varieties one after the other, comparing and contrasting their flavor profiles for a more in-depth experience. When finished, tip the shell upside down on the ice to signify its emptiness. Wash it all down with a cold glass of white or rose wine, or a nice light beer.