Cold-water Maine oysters (Glidden Point, Pemaquid, Bagaduce, Nonesuch) shucked to order and served on crushed ice with mignonette, lemon and cocktail sauce.

Maine's modern oyster industry started in the 1980s with the Damariscotta River farms (Glidden Point Oyster Sea Farm, founded 1987 by Barbara Scully). The cold, plankton-rich Damariscotta brine produces the canonical Maine oyster: small, cold, briny, with a sweet finish. Portland's Eventide Oyster Co opened 2012 with a granite oyster bar built to serve them; Scales and Boone's Fish House quickly followed. Today Maine farms produce more than 4 million oysters annually; the Maine OysterFest at Harvest on the Harbor in October showcases every farm.

Where to eat Maine oysters on the half shell in Portland

4 editor picks for Maine oysters on the half shell in Portland, ranked by editorial score. All Portland signature dishes · Maine oysters on the half shell across every city.

Book food experiences in Portland

See all 127 food experiences in Portland

Make it at home

Serves 420 minIntermediate

Ingredients

  • 24 fresh Maine oysters in the shell, ice cold
  • Crushed ice for serving
  • Lemon wedges to serve
  • Mignonette: 60ml red wine vinegar
  • Mignonette: 1 small shallot, very fine dice
  • Mignonette: 0.5 tsp coarse black pepper
  • Optional cocktail sauce: 100g ketchup
  • Optional cocktail sauce: 2 tablespoons fresh horseradish, grated
  • Optional cocktail sauce: 1 tablespoon lemon juice

Method

  1. Make the mignonette first: combine vinegar, shallot and pepper in a small bowl. Rest 30 minutes for the flavours to meld.
  2. Scrub the oyster shells under cold running water with a stiff brush.
  3. Hold an oyster cup-side down in a folded kitchen towel. Find the hinge.
  4. Work an oyster knife into the hinge, twist firmly until the shell pops.
  5. Run the knife under the top shell to free the muscle. Discard the top shell.
  6. Slide the knife under the meat to free it from the bottom shell, taking care not to spill the liquor.
  7. Arrange on a bed of crushed ice. Serve immediately with mignonette and lemon.

Editor tip. Eat within an hour of shucking. The oyster liquor is the canonical sip; do not drain. If new to shucking, use a Kevlar glove.

Common allergens: Shellfish.