Charleston owes a love letter to the Lowcountry oyster (Crassostrea virginica). We have savored its delicate meat for centuries, praising the mildly sweet, creamy, intensely briny flavor. We have vehemently defended its virtues when contrasted with the plumper, more watery cousins from Apalachicola or sweeter, more toothsome relatives in Maine. We have relied on it to perform its age-old duties of filtering our waterways and protecting our banks from erosion. We have burnt its shells to fertilize our fields and crushed them to build early tabby walls and pave 19th-century grand avenues.
Click the link below to read more...