The legend of the magical properties of these shells was no secret to the Austrian emperors who often enjoyed on their menus. Food experts mentioned that oysters are best served freshly opened and seasoned with lemon juice. Oysters are the tastiest and most mature in March, when they celebrated the feast of St. Joseph (19.03). Organized malostonskih shellfish organized malostonskih oyster tasting with select wines of Peljesac wine cellar and professional and scientific meetings on the cultivation and transport of shells and workshops.