Louisiana Oyster

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Scientific Name: Crassostrea Virginica

The heaviness  of the shell is immediately noticeable. The light, sweet aroma wafts over a sparkling liquor. The meat floats inside the shell. The liquor reveals a balance of brine and sweetness, while the bite is full-bodied.

Layers of creamed spinach flavor capture the essence of the Gulf. The savory flavor remains for a nice stay before gently fading with hints of sweetness and the salts.

Oyster afficinados savor them raw and served on ice, but they can also be enjoyed chargrilled, fried, Rockerfellered, or part of a stew or gumbo.

 

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