Oysters should be eaten as soon as possible after purchase. Although they will remain alive longer, they are best used within 7- 10 days of harvest. Before preparing oysters, check to be sure they are alive and fresh. Shells should close tightly. If a shell is slightly open, tap gently to see if it closes. Discard any with gaping shells.
Oysters should not be overcooked, or else they will be tough and the flavor diminished. Cook them just until the edges curl and they are plump.
Oysters cooked in their shells cook in their own liquor, which enhances flavor and keeps the meat moist. Although some of the oysters may still be closed, they will all be cooked after about 10 minutes, and may be pried open.
Deep-frying oysters, or other foods for that matter, can undo their health benefits. Not only does frying add extra fat, but also the high heat used changes the chemical composition of the oil, making it harmful to the body.
Herbs and spices that combine particularly well with oysters include chives, parsley, thyme, garlic, dill weed, celery seed, cayenne, nutmeg, paprika, curry, lemon juice, Worcestershire sauce and Tabasco.