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Blue Point Oysters

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The Blue Point Oyster was named for Blue Point, Long Island in New York. Blue Point Oysters are full and meaty, about the size of your palm, and feature a salty yet refreshing taste. They are only 9 calories each, plus they're are low fat but high in zinc and protein. Stew Leonard's has been working with local suppliers Westport Aquaculture and Norm Bloom & Son for years; both companies farm only sustainable oysters, meaning they constantly seed and reseed local beds.

"There's no better way to beat the heat this summer than by slurping an oyster and enjoying a cold glass of Sauvignon Blanc!" said Stew Leonard Jr. "There's a myth that you can only eat oysters during months that have the letter 'r' in them, but Blue Point Oysters can be enjoyed at any time of year. My family especially loves them during the summertime – they're great on the grill!"

Stew Leonard's will sell more than 50,000 Blue Point Oysters every year, and customers have found a multitude of ways to enjoy them all year round, including raw on the half shell or the decadent Oyster Rockefeller.

Stew's Top 5 Oyster FAQs:

 

  1. How can I be sure that the oysters I purchase are safe to eat?

    Stew Leonard's will not sell oysters from suppliers who harvest them from waters that may be unsafe. The waters of our suppliers' oyster beds in Long Island Sound are sampled periodically to determine the water quality.
  2. What should oysters look like when I purchase them?

    Oyster shells should have a healthy, gray color. Inside the shell, oysters are a creamy white, brownish gray and plump.
  3. What do I do with the oysters until I begin cooking them?

    The best way to keep oysters fresh is to refrigerate them where they will be shelf stable for 5 days.
  4. How do you open oysters?

    Place oyster flat side up on a hard surface. Anchor with a dish cloth or small towel. Place flathead screw driver in hinge part of oyster. With pressure, pry into oyster. As soon as the screwdriver penetrates, pry the two shells apart.
  5. Which wines do you recommend to serve with oysters?

    Stew's wine specialists recommend pairing oysters with French classics such as Fournier Sancerre, Malinge Sauvignon Blanc, Olivier Leflaive Chablis, and Houchart Povence Rose or even a Vinho Verde from Portugal.