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These easy baked oysters are flavored with a buttery herb crumb topping. A little lemon juice adds zing to the oysters, and panko crumbs make the topping extra crunchy.
A famous recipe from Fannie Merritt Farmer, an American/Canadian culinary expert, whose Boston Cooking-School Cook Book became a widely used culinary text.
A very popular and indulgent oyster dish. Perfect for dinner parties or just for two. Our recipe uses 24 of Porlock Bay’s finest oysters.