Their taste is fairly pronounced, with distinct salty highlights and a sweet to flinty overtone. European oysters are more rounded than Atlantic or Pacific oysters. Shells are flat, with little cup. Color varies from white to brown, with the inside a creamy off-white. The meat is a creamy to light brown, matching the shell lining.
Cooked meat turns ivory.
Flat oysters are primarily grown subtidally, so they don't develop strong adductor muscles to keep themselves closed while in storage. To retain liquor, store cup side down, and take care not to break the fragile shell. However, consuming raw shellfish of any type is risky for people suffering from impaired immune systems. When cooking European oysters, the simpler the method, the better. Their full flavor also makes them a good addition to soups and stews.