Here's the story. I traveled by car to N.O. from Chicago last Thanksgiving to visit family and to enjoy as much food as my mother would allow me to get away with. Drago's charbroiled oysters rocks! While there, I picked up a couple of buckets on fresh shucked oysters from one of the stands across the river (West End Expressway?). At my mother's home I carefully separated them into dozens and froze them in freezer glad bags (small and then larger ones). I made the trip home after staying overnight in Memphis with the oysters still pretty much in their original frozen state (I had a number of other items in a sealed box with those frozen package things).
I still have about five dozen gulf oysters in my freezer and I am planning to used them some time over the next two months for oysters shooters, etc. I'm a little concerned since I plan to eat and serve some at a dinner party next month raw. My mother told me that they should easily stay fresh for six months, but, for obvious reasons, I need to be sure. I definitely do not want to discard them unnecessarily given that a dozen oysters in Chicago can run up to $22/dozen freshly shucked.
Can anyone give me a definitive answer? Much appreciated, a Chicago Chowhound.
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