Grown in: Fishers Island Sound, Mystic, Connecticut
Taste: “Full, plump meat, medium brine,” says Daffin, “with a sweet, clean finish.”
Why they’re special: Mystics are known for their distinctive white-and-green ridged shells and round meat. Like most Northeast oysters, Mystics are best September to winter, as they fatten up for the cold (by mid-winter, their meat gets leaner), and again from April to early June as they prepare for spawning.
Order from: Connecticut Cultured Oysters ships direct in winter; check site for retailers [$80 for 50, shipping included; ct-oysters.com]
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