Cut the muscle: Run the knife along the top inside of the shell to cut the adductor muscle. Lift the top shell away and discard.

Loosen the oyster: Slide the knife underneath the oyster to loosen it from the shell. Settle the bottom of each shell onto a bed of crushed ice and serve immediately.

2a:T60c,

Irish Point Oysters, Rustico Harbour, PEI: Irish Point is known for their mild and slightly sweet brine with plump meat and a smooth mineral finish.
ShinySea Oysters, New London Bay, PEI: ShinySea oyster cups are usually full, with plump meats that are briny and fresh with a subtle sweet finish.
BeauSoleil Cocktail Oysters, Miramichi Bay, New Brunswick: Light and refined, BeauSoleil oysters often feature petite shells with full and firm flesh. They offer a mild brininess with hints of hazelnut and a sweet finish.
Fresh Choice Malpeque Oysters, Malpeque Bay, PEI: Malpeque oysters are light-bodied with a crisp lettuce-like flavour. They have a sharp briny start and a clean, sweet finish.
Allseas Oyster Malpeque Oysters, Malpeque Bay, PEI: Malpeque oysters are light-bodied with a crisp lettuce-like flavour. They have a sharp briny start and a clean, sweet finish.
Lucky Lime Oysters, Hope River, PEI: Citrus and delicate, Lucky Lime has a rustic appearance and a balanced flavour of seaweed & citrus-tone finish.
Oysters Raspberry Choice, Prince Edward Island National Park, PEI: Raspberries have a high brininess and clean flavour with a delightfully sweet finish.
Kusshi Oysters in a Shell, Deep Bay, Vancouver Island, BC: Kusshi oysters have meaty flesh and a very clean and delicate flavour.
French Kiss Oysters, Miramichi Bay, New Brunswick: French Kiss oysters feature full, plump meats that are bold and briny with a mild sweetness on the finish.