For those of us who savor every drip the the liquor of your dozen fresh oysters, imagine eat a peck of them! Here’s a peck, hosted up through Jesse. Depending upon the size of the oysters, a peck might be anything in between 30-40 oysters!

My daughter Alison, she father-in-law Mickey and also I had one and a fifty percent pecks. Around 50-60 oysters between us. I think i was stuffed by my fifth oyster, especially since I likewise ate steam shrimp and scallops.

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We were at the clear Side Oyster Bar in Williamston, phibìc Carolina. That night, few of the oysters were bigger than the dimension of a saltine cracker and also a lot fatter.

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Well recognized to clients from all the bordering counties in north Carolina, sunny Side has remained in business since 1935. The restaurant structure itself is historic. The is more like a wooden shack, just like its picture on its location mats.

They open for dinner and also only during the cold months–from September come April–when oysters room at your best. Previously in the season the oysters are from north Carolina yet that night ours oysters were from Louisiana.

Their oysters may be served raw however most people have their’s steamed. Medium, medium light (with the shellfish still through its juices) and also well done (not as juicy, and maybe a tad chewy.) and also no, no deep fried oysters, lock are well-known for only steamed oyster. Ours server Jesse stated that some human being leave as soon as they hear the they don’t offer fried shellfish. “They don’t understand what they’re missing,” he said.

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The eat area is an ext like a bar area. Each tiny row of diners are served by a shucker, whose images appear on the place mats. Our’s to be Jesse, who was super friendly and an extremely quick to take our orders and also requests.

Once us sat down, Jesse wasted no time gaining our order. Since the restaurant accommodates probably up to 35 diners at one time, the turnover time have to go yes, really fast. Usually various other diners are out in ~ the bar having drinks while lock patiently wait your turn.

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A peck that oysters? Jesse asked. Steamed medium light? Shrimp? Scallops? then he gained us all set with our dipping sauce. Warm butter, poured out from an electrical kettle and also their mystery sauce. The an enig Sauce tasted prefer prawn cocktail sauce, tomato-ey through Tabasco and also horseradish. Jesse confirmed this smiling, v an “I can’t phone call you anymore what’s in it. It’s a secret!” He offered the restaurant’s Rooster Sauce, so spicy Jesse dubbed it Misery Sauce.

Mickey added Rooster Sauce and also horseradish in his melted butter. Jesse to be impressed. “Oooo, you’ll pay because that it morning morning. Much better put some wet wipes in your refrigerator tonight!” that joked. I tasted a small and that burned.

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I put more horseradish and also a little Misery Sauce right into my an enig Sauce, dipped and also wolfed under a few steamed shrimp. Tasty. The sauce was refreshing sufficient to save me going for more shrimp and scallops. Jesse generously gave out saltine crackers which i dipped in butter.

He left and returned with a peck the steaming oysters and got to work shucking them, handing every of us oysters one in ~ a time, providing us enough time to eat before he replenished.

We chatted v Ty, the man next come us. Ty is indigenous Alabama but comes to sunny Side every time he’s in the area because that business. Jesse told united state tales that trapping squirrels and also rabbits and also hunting bears, all the while shucking the oysters and also loading ours dishes. He’s like feeding chickens and also we happily grabbed each oyster together he slid it on to our saucers.

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Now here’s the big delight–the juicy oysters, super fresh. One can’t bite into a new oyster without accompanying sound of satisfaction. Hmm. Therefore tender and tasty.

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I bit into something. It to be a pearl! What luck. Ty gained a pearl too! us left through our small momento, stuffed and totally satisfied with another good culinary experience.