Oyster

Yes, but raw oysters can carry harmful germs and toxins, and their smell or appearance cannot reliably show whether they are safe. Choose oysters kept properly chilled from a trusted seller; cooking them thoroughly is the safer option.

Cook oysters until the flesh is firm and opaque and the edges begin to curl. For extra safety, cook them until the centre reaches 63 °C; steaming or grilling usually takes only a few minutes once the shells open.

Use a short, sturdy oyster knife and a folded tea towel or cut-resistant glove to hold the shell. Work the knife into the hinge, twist to pop it, then slide the blade under the top shell to cut the muscle; never force a kitchen knife into the shell.

Keep live oysters cold in the fridge, cup-side down, under a damp cloth; do not seal them in an airtight container or leave them sitting in water. Discard any with open shells that do not close when tapped, and cook oysters that have already been shucked promptly.

Raw oysters are often served with lemon, shallot vinegar or a sharp mignonette sauce. For cooked oysters, try garlic butter, breadcrumbs and parsley, or add them to oyster stew.

Yes. Shuck them first, freeze them with their liquor in a sealed freezer-safe container, and use them in cooked dishes after thawing overnight in the fridge; freezing can soften their texture, so they are less suitable for serving raw.

Both provide protein and vitamin B12, but mussels have more protein per 100 g: 11.9 g compared with 11 g in oysters. Oysters stand out for zinc, while mussels contain more iodine.