Included in this kit:

• 1 dozen medium Pacific oysters
• 1/4 lb mild cheddar cheese
• bottle of kelp hot sauce
• (optional) ergonomic oyster shucking knife

Producers: "Sea Mist" Pacific Oysters from Swinomish Shellfish in Similk Bay, Washington; Cheddar Cheese from Samish Bay Cheese in Bow, Washington; Bullwhip Kelp Hot Sauce from Barnacle Foods in Juneau, Alaska; Swissmar Shucker Paddy Oyster Knife

Storage: Oysters and cheese should be refrigerated until consumed. Oysters should be consumed within 3-5 days. Cheese will last up to 2 weeks in the fridge. Hot sauce is shelf-stable until opened, then should be refrigerated.

Warnings: Contains shellfish and dairy.

Instructions: Shuck the oysters, pouring out the liquid inside the shell but keeping the meat on the shell. Make sure the muscle is detached from the bottom shell. Top with grated cheese and/or hot sauce. Grill 'em or bake on a baking sheet in oven or toaster at 350F until the cheesy is melted and bubbly! If you don't want to shuck 'em, put the closed oysters in the oven or on the grill until the shells start to open a little, then use a butter knife to pry them open. Add cheese and put back on heat. Better to undercook than overcook these, so take them off the heat when the cheese looks delicious!