Page 39 - South Mississippi Living - March, 2026

OYSTER COMPANY
however many oysters you’d like, grab a kit, and shuck and grill your own. If you’re hesitant, the staff will guide you—or handle it entirely. We happily accepted assistance.
Inside the shop, you’ll find spices and other add-ons if you care to add some zip, zing, or zest to your oysters. The standard kit includes breadcrumbs, garlic butter and Parmesan, but we added French Hermit’s custom Chargrill Seasoning and Mignonette Sauce, plus a few indulgent extras of our own. We paired everything with French Hermit beer, brewed locally by Chandeleur Island Brewing Com- pany—a crisp lager with light hops and a hint of green apple that drinks beautifully with briny seafood.
Our guide, Devon Bond, demonstrated their proprietary shucker. The tool makes the process remarkably safe and easy—no rogue knives, no near-misses. Within minutes, we were confidently open- ing oysters like seasoned pros.
While we worked, we were joined by Oyster Guru Sam Ladner, who manages the oyster farm. She explained what sets French Her- mit oysters apart. These are Eastern oysters raised “off-bottom” in floating cages. That means no sand or grit in the shell, no barnacles on the outside of the shell, and a consistent, carefully monitored environment. They’re regularly turned and repositioned to ensure even growth and nutrient intake. The result is French Hermit’s signature shape: a deep, curved cup with a flat bottom that cradles ample liquor and plump, structured meat.
I tasted the first few raw to appreciate their natural profile. They were robust yet balanced—silky and buttery with ample flesh. Mild to moderate salinity, juicy texture, bright fruity notes with a gentle tang, and a clean mineral finish with just a whisper of nuttiness. Complex without being aggressive.
The Mignonette had a vinegar base with shallot, garlic and whole black peppercorns. It added a punchy lift and subtle heat that com- plemented rather than masked the oyster’s natural sweetness.
Then came the chargrilled version. Breadcrumbs soaked up the oys- ter liquor, garlic butter melted into every ridge, Parmesan browned at the edges, and the custom seasoning delivered herbaceous depth with a hint of heat. A few experimental shells with spinach arti- choke dip and bacon bits didn’t hurt either. Once off the grill, they were rich, smoky, and decadent—the kind of good that has you scraping the shell for the last bite.
Beyond flavor, French Hermit is serious about sustainability. The company propagates marsh grass for living shorelines and recycles oyster shells to build reefs in the Gulf—initiatives that improve water quality and strengthen Mississippi’s coastal ecosystem. You can even bring your oyster shells back to them and drop them in the recycling bins 24 hours.
French Hermit is not just an oyster stop. It’s an experience—one that celebrates Gulf Coast aquaculture, hands-on hospitality and the future of sustainable seafood in Mississippi.
SOUTH MISSISSIPPI Living | www.smliving.net
March 2026 | 39