HOW TO EAT THEM

Oysters Mombasa, Kenya

Baked oysters drizzled with melted butter, garlic, white wine and hot sauce, garnished with parsley or coriander.

Oyster ceviche, Ecuador

Fresh, raw oysters marinated in lime juice, onions, tomato, coriander and green or red peppers.

Hoi tod, Thailand

A seafood omelette containing oysters, mussels or both, mixed with spring onions, soy sauce and beansprouts.

Kaki fry, Japan

Oysters coated in panko breadcrumbs and deep-fried until golden, served with lemon, tartare or tonkatsu sauce.