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A bivalve mollusk, which is eaten raw or cooked. The Oyster's size, shape, texture and flavor will vary according to the area in which it is found.

A milk-based soup referred to as a stew that is basically a broth with cooked oysters. Very light in texture, Oyster Stew typically contains butter, water, milk, and cooked oysters combined with seasonings.

A Chinese seasoning made by cooking a blend of steamed oysters, soy sauce and salt together until thick and concentrated.

A utensil that is used to pry open the hard shell of an oyster or clam in order to remove the meat. Typically, the knife will have a sharp, beveled blade that can be inserted into the tightly closed shell to pry the shell apart.

A small, hollow, hard-textured cracker most often served as an accompaniment to chowders, soups and stews.

(Scientific Name: Pleurotus ostreatus complex) An Asian fan-shaped mushroom that is white, light gray, light gray with a bluish tinge, pale yellow or pinkish in color.

A delicate stemmed plant that has oval, blue-green, succulent leaves, which have an unusual mild flavor that resembles oysters.

(Scientific Name: Pleurotus eryngii) A variety of mushroom that grows in clusters developing a trumpet-like shape and appearance as a wild or cultivated mushroom.

One of the sub-classifications of mollusks, which are a class of shellfish. The two sub-classifications are univalves and bivalves.

A type of fish that is distinguished from other fish by their shell. The shell is a type of external skeleton that gives protection and structural support to the shellfish.

One of the two marine groups into which shellfish are categorized. A second group is crustaceans. Mollusks are characterized by having a hard shell that consists of one or two pieces which contains a soft body.