Mystic

"Like a spruce-lined snowscape, the green and white ridges of Mystic oysters scream winter in New England to me. The salt is just right—enough so you notice, but not so much that you're immediately casting about for liquid relief—and the sweetness lingers. They peak in November and December, but are at their next best in June and July—pre-spawn. Some people get turned off by an oyster with full gonad tissue. I myself find them delicious… rich and creamy tasting."

saltysweetrichcreamy

"The Mystic oysters coming out of the Noank River right now are amazingly robust. In just two years, these babies have reached maximum-half-shell size. You have to stay focused to eat them raw. Their flavor is equally massive: briny, mineral, and more metallic than in the past. Serious, graduate-level oysters."

brinymineralmetallicrobust

"A favorite among connoisseurs, Mystic oysters are prized for their sweet, buttery flavor balanced with a hint of brine."

sweetbutterybriny

"A gentle brine with springy meats and a flinty finish."

brinyflintyspringy

"Fairly large, very briny, pretty buttery. Probably one of my preferred Connecticut oysters."

brinybuttery

"The oysters were cold, shucked perfectly (no pieces of shell), and were the perfect match of briny and sweet."

brinysweet

"These lovely oysters are grown in Fisher Island off the Connecticut coast. They hit you with a splash of sweetness, followed by mild brine with hints of melon and a clean finish."

sweetbrinymelonclean