Overview
“The American oyster culture will experience a true revival when a lot more of us start eating oysters at home.”
- Robb Walsh, author of Sex, Death, and Oysters.
We’re firm believers that wherever you can wield a shucking knife, you can enjoy an oyster. Over a couple beers on the back lawn, with a group of friends at your next dinner party, or standing over the kitchen sink as you cook (it’s what we like to do). Lucky for you, we ship our oysters to any address in the United States, straight from the waters of Duxbury Bay to your door in 24 hours. All of the oysters we send are grown right here by our group of Duxbury based growers. As for flavor, you’ll get a slap of salinity up front, followed by what Skip likes to call a buttery, mossy finish. We think you’ll enjoy them naked or with just a squeeze of lemon. So go ahead and pull out the knife, the lemon wedge, and a little bit of ice. We’ll provide the oysters.
And we'll even teach you how to shuck with a few tips from Island Creek owner and founder Skip Bennett.
A few of the nice things chefs have said about our oysters:
“I’ve been serving Island Creek Oysters at my restaurant for 5 years. We love working with the people at Island Creek and supporting everything they do.”
- Jody Adams, Chef/Owner Rialto Restaurant
“Enjoying oysters is all about clarity of flavor and texture and the ways these attributes interact. I found all these characteristics when I first visited the Bennett Family at Duxbury Bay seven years ago. The oysters I had that day were truly exceptional and tasted clean, briny and succulent. Since that momentous visit, Skip and Shore have become more than purveyors to us—we consider them as partners and friends. They have established a company that mirrors our philosophy on quality while raising the best and most flavorful oysters possible.”
- Rory Herrmann, Chef de Cuisine, Bouchon Bistro in Beverly Hills
“Island Creek Oysters are consistently plump and juicy – they taste like the sea."
– Ming Tsai, Chef/Owner, Blue Ginger