Utah Beach

Famed Normandy oysters grown right on the beaches helpfully liberated by the Brits and Americans on D-Day, otherwise they would have to be grown in Dover and wouldn’t be nearly as good. Utah Beach oysters have unusually complex lives. When young, they are started on the west coast of the Cotentin (Cherbourg) Peninsula of Normandy, then moved to the much richer waters of Utah Beach (east of the peninsula) for fattening. THEN, when they are ready for market, they are brought BACK to the west coast of the peninsula for a last touch of that cold, North Atlantic “iodized” sea flavor the French prize in their oysters. The best of both worlds…or so the Utah Beach growers would say.