'Ah oysters!'

I like oysters.

Do you like oysters?

Do you like oysters?

Do you like oysters?

Do you like oysters?

Don't eat the oysters.

Don't eat the oysters.

Tom is eating oysters.

I don't eat oysters.

I don't like oysters.

Can you eat raw oysters?

Can you eat raw oysters?

Tom likes eating raw oysters.

Have you ever eaten oysters?

Have you ever eaten oysters?

Have you ever eaten oysters?

Reviving New York's rivers with oysters!

We've some fresh oysters in, sir.'

Do you prefer mussels or oysters?

I think he ate about 10 oysters.

I think he ate about 10 oysters.

Levin could eat oysters, though he preferred bread and cheese.

Those oysters I ate last night didn't agree with me.

Those oysters I ate last night didn't agree with me.

'Yes, bring us that with the oysters, and then we'll see.'

'Well then, shall we begin with oysters and change the whole plan of our dinner, eh?'

Executive Chef at Brasserie Most restaurant and Strelka bar, Triguel Regis, isn t as pessimistic as Valerio they ve already replaced oysters from France with oysters from Turkey, and in place of French cheeses, the restaurant will buy Swiss ones.

Oysters, however, are less common, as the taste is not thought to go well with the rice.

'You don't care much for oysters?' said Oblonsky, emptying his champagne glass 'or perhaps you're thinking of something else.

Oblonsky crumpled his starched napkin and pushed a corner of it inside his waistcoat, then, with his arms comfortably on the table, attacked the oysters.

One type of aquaculture is devoted to the farming of bivalves such as oysters and mussels, or to freshwater fish such as carp and tilapia.

We buy oysters from the Far East by weight, and they live for 15 20 years, but can you imagine how much their shells weigh?

All along the Bohuslän coastline you'll find small towns and fishing ports bringing in the freshest lobster, oysters, mussels and prawns you have ever tasted.

In fact I love the fact, I just have to mention this Rome in fact used to import oysters from London, at one stage. I think that's extraordinary.

'Shall we change our plan, Levin?' he said, with his finger on the bill of fare and his face expressing serious perplexity. 'But are the oysters really good?

BEFORE BETSY HAD PASSED OUT of the dining room Oblonsky, who had just come from Eliseyev's, where newly arrived oysters were to be had, met her in the doorway.

The Tartar darted off, his coat tails flying and five minutes later rushed in again, with a dish of opened oysters in pearly shells and a bottle between his fingers.

A five minute walk from Barlotti, in the kitchen of the French restaurant, Brasserie Most, hangs a stop list that shows which items are out of stock French oysters, sea urchin.

Say what you like, it is one of the pleasures of life!' said Oblonsky. 'Well then, my good fellow, bring us two or that will be too little... three dozen oysters, and vegetable soup...'

'Not bad,' he said, pulling the quivering oysters out of their pearly shells with a silver fork, and swallowing one after another. 'Not bad,' he repeated, lifting his moist and glittering eyes now to Levin, now to the Tartar.

'Possibly but still it seems to me strange that while we country people try to get over our meals as quickly as we can, so as to be able to get on with our work, here you and I try to make our meal last as long as possible, and therefore eat oysters.'