Oysters are a species of bivalve mollusk and are related to mussels, clams and scallops.

The oyster's two hard, calcium-based shells conceal and protect the tender flesh inside. Oysters are found globally in coastal waters; they may be wild oysters, farmed in beds or on racks in shallow water to ease harvesting. They are easy to prepare, making them a favorite seafood in many countries. Since they are still alive, raw oysters are shucked immediately before serving and should be eaten promptly.

Contrary to popular belief, pearl oysters are not the type used as food and you are unlikely to find a pearl in your dinner!

M.F.K.'s Consider The Oyster, which has been continuously in print since 1941, is one of the best resources on the history of oysters, as well as methods of preparation and eating of oysters.