Could Oysters be the Perfect Food?

Oysters are a surprising superfood, packed with vitamins and minerals ...and they taste a whole lot better than broccoli.
Source: NutritionData.com

Mark Kurlansky writes in The Big Oyster "that the poorest people in Manhattan lived all year on 'nothing by oysters and bread.'"  Nevermind that oysters were so plentiful that all anyone had to do was step out into the harbor to grab dinner. What the poorest and richest NYC residents didn't know at the time was that they were eating the most environmentally-friendly, nutrient-rich food possible at the time.

Oysters are low in calories, high in protein and held together with good fats. They also brim with hard-to-get minerals like zinc and magnesium and with essential vitamins like A & D. Further, oysters probably hit the mark for people with specialized diets. Gluten-free? Yep. Diabetic? Check out the low glycemic count. Raw food diet?  Oysters are at their best straight from the sea. Christopher Cox at Slate.com even made the case that strict vegans should consider oysters in their diets. That's a lot of good in a little bite.  

Oysters: The New 100 Calorie Snack

Six raw oysters have just 50 calories.
Source: NutrtionData.com

According to the USDA Nutrient Data Laboratory, 12 medium Eastern raw farmed oysters have just 100 calories.  Plus, they boast 8g of protein and 2g of fat (the good kind).  Because the government's data tends to be a little ... complicated, here's an easy chart from NutritionData.com. Forget 5-hour energy drinks, add a little afternoon pick me up with oysters.

The 100 calories aren't just empty calories.  Oysters are also high in protein, which makes you feel full longer. Of course, because oysters are total studs, they aren't composed of just any protein. Oysters are a complete protein, which means it boasts all nine essential amino acids in the proper proportions.  Oysters have more protein per calorie than tofu and skim milk, which make them a terrific source for dieters.

To close out the triumvirate - calories, protein and fat - oysters are surprising low in fat.  And the fat they do contain is mostly made up of Omega-3s, the super-healthy fats that our bodies need to fight inflammation. Speaking of inflammation ...

We've all heard that inflammation is the route of all evil, responsible for aging, asthma, allergies, heart disease, diabetes, depression, Alzheimer's, and yes, cancer.  The folks at InflammationFactor.com have created a formula for determining which foods add to inflammation and which foods have anti-inflammatory properties.  

Foods with a positive IF Rating™ ™have high anti-inflammatory properties.  Foods with a negative IF Rating™ have inflammatory effects.  

Foods with negative IF Ratings: 

• raw coconut (-56)
• pita bread (-58)
• roasted chicken wing (-66)
• bran flakes (-89) 
• baked beans (-108)
• turkey bacon (-205) 

Foods with positive IF Ratings: 

• raw cucumber (0)
• sirloin steak (13)
• broccoli (26)
• edamame (32)
• cantaloupe (37)
• raw collards (62)

Raw eastern oysters have an IF score of 220.   Steamed Pacific oysters have a whopping score of 673!  

DAILY VITAMINS AND MINERALS

The good stuff doesn't stop with calories, protein, fat and anti-inflammation. The little nuggets are also bursting with elusive vitamins and essential and trace minerals. 

- Vitamin D: Very few foods in nature contain Vitamin D and many of us have Vitamin D deficiencies. Most of our Vitamin D comes from exposure to the sun, but winter months and sunscreen can limit our exposure. Vitamin D is so important that people go to extremes to catch a little sun. The only way to get sun in the valley town of Rjukan, Norway, is to take a cable car to the top of the mountain. Last week, the town installed mirrors to reflect the light, providing a couple of hours of sun per day. Rjukan residents should consider ordering up some European Belon oysters to supplement the mirrors.  A dozen oysters can provide 134% of the DV for Vitamin D.  Vitamin D is crucial for our metabolism, bone health, cognitive skills and much more.

- Vitamin B12: This lesser-known vitamin is essential for healthy metabolism and the ability to think clearly.  Oysters are a Vitamin B12 superpower.  One dozen oysters provide 540% of the DV for Vitamin B12.  

- Iron: Feeling tired?  You may be iron deficient.  Iron is important for a healthy immune system and energy.  A dozen oysters provide 62% of the DV for iron.  A cup of raw broccoli only provides 4% DV.

- Zinc.  This is the big one.  A dozen oysters have over 1000% of the DV of Zinc, making oysters the richest source of zinc you can eat.  Zinc is vital for the immune system, which is why so many cold prevention medicines contain high levels of zinc.  Most people have low zinc levels, especially heavy drinkers and people with kidney disease.  

- Magnesium. Called the "miracle mineral" by Dr. Oz, most people are deficient in magnesium, which helps with constipation, heart and bone health, and diabetes prevention. A dozen oysters provide 20% of the DV of magnesium.

- Copper. LIke zinc and iron, copper is part of a small group of metallic minerals that help regulate our metabolism. Copper also helps with absorbing iron and is a vital for building muscle and cardiovascular strength. 

- Phosphorus. Next to calcium, phosphorus is the most abundant mineral in the body and is imperative for maintaining healthy bones and teeth, according the the University of Maryland Medical Center. It's also needed to help balance other vitamins and minerals (also found in oysters) such as vitamin D, magnesium and zinc.

- Manganese. This trace mineral is important for healthy bones, metabolism and sex drive. It also helps fight free radicals (the pesky cell fighters associated with aging, heart disease, and cancer.) People who eat lots of processed foods are probably not getting enough manganese in their diets.

BRINGING RAIN TO THE PARADE

Nothing's perfect, of course. Oysters do have a dark side.

- Sodium. Oysters come straight from the salty sea. It's also what gives oysters, especially those on the East Coast, their allure.

- Cadmium. Earlier last month, we discussed the latest research into the effects of oysters on breast cancer. We alerted you then that some oysters have high levels of cadmium, especially Gulf Coast oysters. Cadmium is found in pollutants and can be highly toxic. Check out the earlier post for more information.

- Harmful bacteria. Raw oysters can be contaminated with Vibrio vulnificus, which can be fatal to people with compromised immune systems.  According to the CDC, a recent study showed that people who are immunocompromised were 80 times more likely to develop Vibrio. The disease causes vomiting, diarrhea and abdominal pain. The FDA recommends "thoroughly cooking" oysters to destroy the bacteria.

FINAL NOTE

A blog about oyster nutrition wouldn't be complete without discussing the most infamous benefit of oysters: increased sex drive.  This one is a little hard to prove, but a study by the American Chemical Society suggests that oysters contain two amino acids (D-Asp and NMDA) that raise the sex hormones testosterone and estrogen.  The study does not say how many oysters you must eat for the effect or how big the effect is.  One caveat: you have to eat the oyster raw.  Zinc and manganese also help.

---

Want more info about the nutrition in oysters?  NutritionData.com has everything you've ever wanted to know about oyster nutrition.  Here's a few links to get started:

• Eastern raw wild oysters
• Eastern raw farmed oysters
• Pacific raw oysters

Simply the Best: Dock Street Oyster Bar

Co-owner Steve Maillard
Dock Street Oyster Bar

I've been to some great oyster bars tucked into alleyways or in small alcoves in seaside towns up and down the East Coast. It's hard to say which one I liked best, they each bring a little somethin' to the party. But high on the list is a funky, Caribbean-inspired oyster bar right in my backyard. Dock Street Oyster Bar is nestled along the cobblestoned streets of downtown Wilmington, North Carolina - the kind of place you hope to stumble upon during a wanderlust afternoon.

Stump Sound Singles
Topsail, North Carolina

The restaurant - voted "Best Oysters" by a local lifestyle magazine for 13 years in a row! - only serves two oysters on the half shell. During the traditional "R" season, it's Stump Sounds from Southeastern North Carolina. During the summer, it's Apalachicolas from Florida. That's it. Both oysters are large, plump, super briny oysters that could stand up to almost any beverage but beg for the coldest beer in the place.

Juxtaposed with the simple oysters and the 150-year-old cobblestones outside is an elaborate explosion of color everywhere you look at Dock Street Oyster Bar.  Murals that slurped up the rainbow cover every surface and reflect the owners love of the Caribbean. Every chair, every table is inscribed, doodled, painted or otherwise customized to fit right in. The entire canvas is a work in progress.  The owners, Louise Forbes and Steve Maillard, search the Caribbean annually for new ideas to bring home to the restaurant.

Click here to check out the menu.  I usually skip it.  The daily specials are amazing. On a recent day, Oysters Alexander were an "appeteazer."  Many of the dishes pack some Caribbean-style heat.

And there's always a simple plate of oysters. Best in town.

---

Dock Street Oyster Bar

12 Dock Street

Wilmington, NC 28401

910-762-2827

www.dockstreetoysterbar.net

Chinese New Year: Eat Your Luck

Happy Chinese New Year!  Are you a snake?

Snake birthdates:

• Feb. 10 1929 - Jan. 29, 1930
• Jan. 27, 1941 - Feb. 14 1942
• Feb. 14, 1953 - Feb. 2, 1954
• Feb. 2, 1965 - Jan. 20, 1966
• Feb. 18, 1977 - Feb. 6, 1978
• Feb. 6, 1989 - Jan. 26, 1990
• Jan. 23, 2001 - Feb. 11, 2002
• Feb. 10, 2013 - Jan. 30, 2014

People born in the year of the snake are known to be thoughtful and wise, clever and cunning, logical, proud, and can be lucky with finances.  They tend to be scientists, spiritual leaders, investigators, and ... magicians!?

What does this have to do with oysters?  It just so happens that dried oysters are lucky ... and luck is what the Chinese New Year is all about.  During the Chinese New Year, markets stock up on dried oysters to use in traditional new year's dishes.

Dried oysters in the Sheung Wan market in Hong Kong.
Picture courtesy of CNN Travel

First things first.  How do you dry an oyster?
My kids' Japanese origami teacher told me to place freshly shucked oysters on a cookie sheet. Sprinkle both sides with a lot of pickling salt and place the oysters in a bright, sunny window for about three days.  Make sure to flip the oysters at least once a day.  After they dry, store oysters in a plastic container and keep in a cool, dry place for up to six months.  (Disclaimer: I have no idea if this actually works.  It may result in severe stomach reactions ... or worse.  I will try this - as soon as I figure out how to keep my cat away - and post the results.)  

Hoe See Fat Choy or Ho Si Fat Choi (Dried Oysters with Hair Seaweed)
Lucky food makes a very lucky dish.  Ho Si Fat Choi is a popular Chinese New Year dish made with dried oysters and black moss.  It's kind of like eating black-eyed peas and collard greens on New Year's Day.  My new friend ATBOTH (http://atthebackofthehill.blogspot.com) gave me his blessing to use his recipe for restaurant-style Ho Si Fat Choi.  I adapted it a little.

---

HOE SEE FAT CHOY 
12 dried oysters
8 black mushrooms
small handful of black moss (fat choi)
1/2 c. superior stock
2 T oyster sauce
1 t sugar
1 t sesame oil
1 t cornstarch mixed in 1 T water

Soak the black moss, dried oysters and mushrooms separately for one hour in water.  Rinse the black moss and the oysters to remove sand or grit.  Drain the mushrooms, reserving the liquid.  Briefly stirfry the soaked oysters, add the mushrooms, chicken stock, oyster sauce, sugar, mushroom soaking water and black moss.  Simmer until the mushrooms are soft.  Add in the cornstarch water and sesame oil, stir until slick.  Garnish with cilantro or spring onion.

ATBOTH also posted a similar recipe that involves pigs feet.  Yum!?

---

Wishing your family a very Happy Chinese New Year.  May it be filled with happiness, good fortune, lots of luck ... and plenty of oysters.

Save the Spat

For some, counting oyster spat is right up there with watching golf on TV.  But for the group of dedicated volunteers with the Oyster Spat Monitoring Project, it's like Sunday at the Master's (or close enough).  The Oyster Spat Monitoring Project tries to determine how many offspring an oyster can produce (an important but difficult number to determine) and how many of those offspring survive.  It's easy with land animals, or egg-laying reptiles and birds.  But measuring oyster larvae - also called spat - is a bit more tricky.  It's thought that a female oyster could lay up to 100 million eggs annually.  But pinpointing that number regionally and by species is like looking for a needle in the proverbial hay stack.

The Oyster Spat Monitoring Project

How many of the millions of spat survive long enough to attach to a structure and finally grow into a harvestable oyster?  At the risk of throwing out another bad idiom, I'll turn to our friend at Oyster Stew and marine biologist Troy Alphin.  (Click here to read a previous post about him.)  He developed this program to actually count spat - casting a wide net over the state of North Carolina to account for the long distances larvae can travel before attaching to a host.  His method, along with gritty determination to keep the program alive, is the backbone of this organization.

The Oyster Spat Monitoring Project is an all-volunteer effort coordinated by the Benthic Ecology Lab at the University of North Carolina, Wilmington (UNCW).  Currently, 35 active volunteers meticulously count spat, collected on Spat Racks, up and down the North Carolina coast.  Volunteers are given a packet of recording supplies and a "Spat Rack." After training for a few hours with scientists at UNCW, all volunteers need to participate in the program is a couple of free hours a month (depending on the time of year) and legal access to a dock.   

Oyster Spat Monitoring volunteers receive
a "Spat Rack," (see picture below) a field journal, pencils,
reference guides, and a thermometer.

Volunteers are asked to place the Spat Rack on top of the mud or sand in the mid-intertidal line and attach the Spat Rack to their dock.  If placed in the correct position, the racks should be exposed to air during low tide and submerged during high tide.

"Spat Rack"
Made from PVC pipe, ceramic tiles, cable tiles and a drain hose.
(Image taken by former volunteer coordinator Heather Stoker)

Oyster larvae are able to survive without a host - something to attach to - for about two weeks.  If they don't find something to attach to during those two weeks, they will die.  Desperation often leads to inspiration, which explains why if an oyster can't find another oyster shell to call home, they will attach to just about anything.  

Oysters attach to ceramic tiles on the "Spat Rack."
(Image taken by volunteer Preston Somers.)

The Oyster Spat Monitoring Project uses ceramic tiles to make it easier to count the oysters and is a good substitute for oyster shells.   Every six weeks, the volunteers count the live baby oysters that have attached themselves to the structure and record their findings.  They are also asked to identify and record other organisms, such as slipper shells, mussels and snails, that settle on the ceramic tiles.  Volunteers also collect environmental information such as air and water temperature, water salinity and weather conditions.

What have they learned from this project so far?  I'll let Troy Alphin explain:

"Over the last few years we have found that oyster larvae remain in the water column in the southern area (from White Oak River and areas south) longer than in the central and northern regions of the coast.  So it is not uncommon to get oyster settlement in Nov.  Also, oysters respond to dramatic changes in the weather so that we sometimes see a pulse of larval settlement following coast storms in the late fall."

Smarty pants ... Thanks again Troy!

---

 The Oyster Spat Monitoring Project is always looking for more volunteers to keep an accurate count of the oyster larvae in your area.  If you live in North Carolina, have a couple of hours a month, and have legal access to a dock, contact Megan Rudolf at rudolfm@uncw.edu.  To donate to the program, please contact Troy Alphin at alphint@uncw.edu. For more information, visit www.ncoystermonitoring.org.  And, if saving the oysters isn't incentive enough, check out the thank you gift each volunteer received at Christmas last year ... 

Troy Alphin and his family hand-painted
oyster shells to make Christmas ornaments
for all the Oyster Spat Monitoring Project volunteers.  

"Super" Supper: St. Anne's, Hurricane Herbs and Elmore Bays

Hope you're enjoying the chicken wings and Velveeta (please, even oyster snobs look forward to best crappy food day of the year!)  I won't be eating oysters today, so I snuck some in last night.  Despite living on the coast of North Carolina, finding fun, provocative raw oysters on the half shell isn't easy.  When I have a craving, I usually drop in at Brasserie du Soleil.  It's a "Don't Ask, Don't Tell" policy.  I don't know how he gets the oysters he does, and I don't ask.  The mystery adds to the je ne sais quoi.

Here's what I tried last night:

---

St. Anne's, Nova Scotia, Canada

Hands down, my favorite of the night was the St. Anne's from Nova Scotia, Canada.  The cups were super deep, the meat delicate, and the brine present but not too powerful.  They were also bigger than most Nova Scotia oysters I've seen.  The St. Anne's were a special surprise and I'll keep my eye out for them in the future.

St. Anne's from Nova Scotia, Canada

---

Hurricane Herbs, Prince Edward Island, Canada


Next came the Hurricane Herbs from Prince Edward Island (PEI), Canada.  I'm generally wary of cultivated oysters that look so different that they could be brothers from different mothers.  Shallow shells.  Limp meat.  I wouldn't kick them out of bed, but they weren't my favorite.

Hurricane Herbs from Prince Edward Island, Canada

---

Elmore Bays, Lee's Cut, North Carolina

As I was leaving, Chef Engel suggested that I taste the Elmore Bays, a local oyster harvested near Lee's Island, NC.  Hmm... I was intrigued.  I will eat local oysters - steamed - all day long.  Raw?  Not as much.  The jury is still out for me on the Elmore Bays.  They were good.  Not great, but very good, and that's something to be excited about. I'm thrilled to see that the southern North Carolina coast is starting to consistently produce raw oysters to be proud of.  If you remember, I spent a day with Ronald Sheffield, who is tenderly growing Topsail Sounds in about the same area as the Elmore Bays.  The North Carolina boutique oyster industry is getting interesting ...  Thanks for the oyster Chef.

Elmore Bays from Lee's Cut, North Carolina

---

From oysters to football.  I'm from Baltimore, so I guess my money is on the Raven's this year.  Trouble is, I just haven't been able to commit to an NFL team since the Colts left Baltimore.  On the other hand, I have always liked Joe Montana.  It's like choosing between a Glidden Point and Skookum.  Both make a statement, but it's hard to say who's the best.  Enjoy the wings and nachos!

---

Brasserie du Sol

1908 Eastwood Rd

Wilmington, NC  28403

910.256.2226

www.brasseriedusoleil.com

Island Creek Oyster Bar. WOW!

Island Creek Oyster Bar has been on my oyster bucket list for a while so I was thrilled when I finally got the chance last week to stop by for a visit.  Wow, wow, wow!

Island Creek Oyster Bar
Boston, MA

Island Creek Oyster Bar is beyond good.   In fact, the restaurant would be a little intimidating if the staff weren't so friendly, the menu so approachable and the atmosphere so cozy.  The chef is pretty cool too.  It's all part of the secret sauce that has made this a hotspot for oyster newbies and ostreaphiles alike.

Jeremy Sewall, chef and co-owner
Island Creek Oyster Bar

I sat down with Jeremy Sewall, the chef and co-owner of Island Creek Oyster Bar, to talk oysters.  It turns out he's a quiet champion of the bivalve, intent on elevating and innovating the oyster experience.  He's inventing modern recipes, preaching the importance of knowing the oyster growers, introducing Northeasterners to impossible-to-get oysters, and stretching the palettes of his diners.

Sewall opened Island Creek Oyster Bar with acclaimed Island Creek Oysters owner/farmer Skip Bennett and restaurateur Garrett Harker in 2010.  The trio are heavy hitters on the Boston food scene.  In a line of many firsts, Sewall was the first chef to visit the Island Creek Oyster farm when he was searching for oysters to serve at Lineage, the restaurant he owns with his wife, Lisa.


What's the fascination with oysters?

He says he "riding the wave" of the oyster's growing fan base.  Cultivated oysters are sustainable and they're carbon negative, he says.  "And there's tons of health benefits." Oysters are high in zinc, are packed with high quality protein, and are a natural source of Vitamin D.  (I'll blog soon about all the health benefits from eating oysters.)

Located just a stone's throw away from Fenway Park in downtown Boston, Island Creek Oyster Bar has quickly become a favorite pre- and post-game spot for Red Sox fans. "Oysters, beer and baseball," he grins.  "Come on."  A perfect combo.

Raw bar at Island Creek Oyster Bar
The restaurant offers 8 - 12 varieties a night

The raw bar features 8 - 12 varieties of oysters per night.  Island Creeks are a staple, as are locally cultivated oysters from New England.  "It's not uncommon for people to eat through the list," he says.  The list of available oysters is updated online every night by 5pm.  Check out the available selections and the rest of the menu.

Another Sewall first: Island Creek Oyster Bar is the first and only East Coast restaurant that serves the infamous Hog Island Oysters.  (Visiting Hog Island Oyster farm is another entry on my bucket list).  The restaurant receives a bag of Hog Islands a week and when they're gone, they're gone.  Sadly, they were gone when I visited, but Sewall did treat me to a half dozen local oysters.

Ichabod Flat from Plymouth, MA

Island Creeks

Chef's choice: Island Creeks, Beach Points, Chathams, Rocky Nooks, Ichabod Flats and wild Wellfleets.  I'll write more about them in a future blog, but the quick take away is Yum!  My favorite was the Island Creek, but a close second was the Ichabod Flats from Plymouth, MA.    Both have an elevated briny flavor that I prefer.  I also enjoyed the wild Wellfleet, which were lettucey, a nod to their cousins on the West Coast.

Which one does Sewall prefer?

"Island Creeks, of course!"

The Ichabod Flats also happen to be Sewall's favorite at the moment.  That's the thing about oysters, you always get to try new ones and choose a new favorite.

Oysters Gregory
Recipe by Jeremy Sewall and Shore Gregory

Sewall's favorite oyster recipe?

 Oysters Gregory.  It's a dish he created and it boasts a following online.  Freshly shucked Island Creek Oysters sit on a a bed of creamed leaks topped with garlic, bacon, panko breadcrumbs, lemon zest and paprika.  They are then baked and served hot.  I tracked down the recipe for you thanks to the foodies at how2heros.com.  You can watch a video of Sewall himself making the dish he loves.

So now I cross off another item from my bucket list.  I think I've found my new favorite oyster bar.  Thanks for the oysters Chef Jeremy!

---

Island Creek Oyster Bar

500 Commonwealth Ave.

Boston, MA  02215

p. 617-532-5300

www.islandcreekoysterbar.com

Microwaved Oysters

You know what one of my pet peeves is?  When a TV chef proclaims that the only good use for a microwave is popcorn. As a family that would starve without a microwave, I take slight offense.  So what do you think a microwave hater would say if I *gasp* microwaved an oyster to steam it open?

A friend of mine, who is also a successful wholesale seafood distributor and oyster lover, told me that when he wants to steam just a handful of oysters, he pops them in the microwave.

Say what??  All I envisioned was exploding shell parts.

We happened to have a dozen oysters left over from a dinner party the other night, so I tried microwaving them.  It's genius.  And I can't wait to share it with you.


HOW TO STEAM AN OYSTER IN THE MICROWAVE

Step One:
Place an oyster on a paper towel or microwave-safe plate with the curved side down to make sure you don't lose the oyster liquor.

Step Two:
Microwave on high for one minute.

Keep an eye on it.  As soon as the shells separate, the oyster is ready to eat.  I microwaved 6 single oysters - all about 3 1/2 inches long - and each one took between 55 sec. and 1 min, 7 sec.














Step Three:
After the oyster shell "pops" open, remove it from the microwave and pry off the top oyster shell (with a Harbor Island Signature Oyster Knife, of course) and pluck the oyster meat out of the shell.

My husband likes his oysters "well done" - so that they shrivel a little.  I prefer them rare to medium-rare - so that they burst open when you bite down on them and they release their briny goodness.  My microwaved oysters steamed my oysters to the perfect temperature - plump and delicious.  I guess if you left them in the microwave longer they would begin to shrivel, but I was making these oysters for me, so I cooked them to my taste.




MORE THAN ONE AT A TIME?

After my experiment microwaving the six oysters, I only had six oysters left, so I decided to microwave three of them at a time.  You know how when you cook a Hot Pocket, one Hot Pocket takes 2 minutes but two Hot Pockets take close to 4 minutes.  There's really no benefit to cooking two at a time.

The opposite seems to be true when microwaving oysters.  I placed all three on a plate (cup side down) and set the timer for one minute.  I only needed 45 seconds.  I tried it again with the last three oysters and I had the same experience.  Three oysters.  45 seconds.  They were just as good as when I microwaved them individually.  Give it a try and let me know what you think.

Just a note: I haven't experimented with cluster oysters.  I think there may be some issues with the sea juice (oyster liquor) leaking out, so I would stick with singles.  My experiment was with Eastern oysters (Crassostrea Virginica).  If you happen to experiement with clusters, please post here and let me know how it goes.

You're Invited ...

I love this time of year when our mailbox fills with Christmas and holiday cards.  Some are from friends who we are lucky enough to have in our daily lives.  Some are from far away relatives and neighbors who we miss.  And some are from old friends that we rarely see but cherish more than they will ever know.  These are the ones I look forward to the most: cards from my first-year college roommate, from my UVA besties, from our babysitters to whom we will always be indebted.

I think one of the things that makes Christmas so special are the cards.  We rarely get personal mail any more.  During the year, I love the surprise of opening a hand-addressed envelope from a special friend.  So I started thinking about your oyster roasts this year.  How about ditching Evite and emails and sending a printed invitation to your event?  I've put together several of my favorites and where you can buy them online.  (Please remember that the images are the sole property of the artists who created them.) Enjoy!

Oysters & Lemons.  (www.invitationbox.com)
LOVE, LOVE, LOVE this fresh design for oysters.  Perfect for a roast or a cocktail party.  Invitations start at 10 for $14.

Braxton Crim Graphic Design (Charleston, SC)
Braxton Crim is the Asst Art Director at Garden & Gun.  'Nuf said.  This is a custom design, but I liked this one so much I had to include it.

Watercolor Oyster Invitation.  (www.etsy.com)

Allison Ashton's original watercolor is delicate, refined and definitely makes an impression.  Not only will your guests look forward to your party, but they'll forever have a beautiful piece of artwork.  What a hostess!

Sweet Wishes Oyster Roast Beach Party.  (sweetwishstore @ etsy.com)
This is the most modern and fresh design we've seen for an oyster invitation.  Can be ordered in any quantity you want.

Got oysters?  (www.cafepress.com)

Got friends with a  sense of humor?  These hit just the right note.  You can also order aprons, t-shrits and mugs to match.

Engagement Toast & Oyster Roast  (www.paperstyle.com)

Not a picture of an oyster in sight ... but it's perfect.  

Oyster Invitation  (www.polkadotdesign.com)
Simple.  Elegant.  Let's the oyster do the talking.

Oyster Roast Invitations.  (www.creationsbyleslie.com)
Can't you just feel the cool, crisp air and the hot fire?

Do you have a favorite?  We want to know.  Have you designed your own oyster roast invitation?  We'd love to see it. Post a comment and share with your friends.