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Oysters
Oysters
are bivalve molluscs, meaning they have no back bone but have an exoskeleton, hence the two shells, which surround a soft body and feed themselves by filtering up to 5 litres of water through their gills and “sifting” out plankton, algae and other nutrients. All oysters belong to the family of clams and have no distinctive brain and generally grow in seawater or brackish water in river mouths. Oysters have two strong inner muscles, one that closes the oyster and one that holds it tight. There are many different oyster species of which only a few are edible and the prized delicacy we all love. For further and more detailed information please refer to the article "Oysters" under the profile of Chef Thomas Wenger