A First-Timer's Guide to Oysters and Shellfish

Shellfish makes a lot of first-timers hesitate, usually because of how it's meant to be eaten rather than the taste itself. Here's what to actually expect from the most common ones you'll run into on a London seafood menu.

Oysters

Oysters are the shellfish that put off the most first-timers, usually because of how they're meant to be eaten rather than the taste itself. The short version: pick up the shell, add a squeeze of lemon or a dash of the mignonette sauce if it's offered, then tip the whole oyster into your mouth in one go rather than trying to chew it in the shell. Most people find the texture is the part that takes getting used to, not the flavour.

If you're not sure where to start, ask for rock oysters rather than native ones. They're available all year, generally milder, and usually the cheaper of the two, a gentler first attempt than a native oyster in peak season. Our guide to London's best oyster bars is a good place to pick where.

One genuine caveat worth knowing: raw oysters, like other raw shellfish, carry a real risk of bacterial or viral contamination that cooking would otherwise kill. Pregnant women, young children, older adults and anyone with a weakened immune system are generally advised to avoid raw shellfish specifically, cooked shellfish doesn't carry the same risk. If any of that applies to you or someone you're ordering for, it's worth checking with the restaurant or choosing a cooked dish instead.

Mussels

Mussels are a much easier entry point. They usually arrive in a pot with a broth, wine, garlic or a similar base, and the shell itself acts as a natural tool for scooping out the next one, pinch the empty shell like tongs and use it to pull the meat from the next. Bread on the side is there for the broth, not an afterthought, it's meant to be mopped up.

Crab and Lobster

Whole crab and lobster take more effort, and most restaurants that serve them will bring the tools you need (a cracker and a small fork or pick) and won't mind if you ask how to use them. There's no shame in asking your server to show you how to get into a claw the first time, it's a genuinely fiddly job even for people who eat it regularly. Expect it to be slow and a little messy, that's normal, not a sign you're doing it wrong.

Seafood Boils

A seafood boil, common in a few East and South London restaurants, is the most forgiving format for a first go: everything's already cooked and tipped onto the table for you, and you eat with your hands, so there's less technique to get wrong. It's also the easiest way to try crab, shrimp and lobster together in one sitting without committing to a full formal dinner.

Want more oyster and shellfish spots to try? Browse every seafood restaurant we've listed across London, with ratings, hours and booking links in one place. If you're curious how oysters became a London institution, our short history of oysters and the Thames covers that.