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SOUTHEASTERN U.S. DELIVERY FAQS

Oysters in the shell should be stored below 45 degrees, but not frozen. They'll do great in the refrigerator for several days after you receive them. Oysters should smell sweet and salty; discard any that are open or have a strong smell. We stand by our oysters 100% and will always gladly refund you if you aren't satisfied for any reason. We love our oysters and we're confident that you will, too!

LOCAL DELIVERY FAQS

On Saturdays our delivery truck runs from McClellanville through Mount Pleasant. If you live outside of this area we can meet you at 11:00 AM in Mount Pleasant near the Ravenel Bridge. Please call Trudy at the office with any questions 843-259-3013

All invoices must be paid no later than 5:00 p.m. on the Thursday before a Saturday delivery. When we receive your order, we'll send you an invoice which you can pay online. Your order will be considered confirmed once you have paid. No unpaid orders are confirmed and therefore will not be loaded onto the delivery truck.

This is a common concern with our first time customers, since we haven't yet earned your repeat business. We appreciate your business and we want you to be comfortable. Please call us any time at 843-259-3013. We'll be happy to discuss any concerns or questions you may have.

You'll need tables to place the oysters on, and trash cans to put the shell in. Designate separate trash cans for shell only, so you can recycle the shell and not have to pick trash out later. You'll also need oyster knives (common practice is to have guests bring their own oyster knives), rags for holding the oysters as people open them, saltine crackers, cocktail sauce, damp hand towels or paper towels for hand wiping, and outdoor lighting.

Cooking oysters is pretty easy. Try steaming by placing the oysters on a grill and covering them with a wet burlap sack or towel. Or position a steel plate over a wood fire, heap the oysters on the steel, then place burlap sacks or towels over the oysters and wet them down. The fire should be large, started well in advance to provide plenty of heat. You can also use a propane burner and steam pots, which I think is the easiest and least messy. The key for any cooking method is to cook the oysters until they just begin to open, and then pull them off the heat source, and serve immediately. Overcooking leads to dry and tough oysters. Call us with any questions; we're happy to advise! For more info on throwing an oyster roast, please visit http://www.welcomecharlestonsc.com/featured/how-to-host-an-oyster-roast/

Yes! We wash our oysters thoroughly. Our goal is to have them clean enough to go straight into the cooker without you having to wash them again.

A bushel of oysters will typically feed 4-6 people. If your guests are heavy oyster eaters, or if you will not be serving other food, you probably want to do 1 bushel for every 4 people. If your guests are light oyster eaters, or you are serving other food, you should be fine with 1 bushel for every 6-8 oyster eaters.

please feel free to contact us if you have any questions not covered here!

A portion of proceeds from every sale goes to building new oyster reefs, which filter our oceans and provide food and shelter for countless species of fish and wildlife.