Mangrove oysters are eaten in Trinidad and Tobago as part of the traditional cuisine, in many cases on the halfshell or in a cocktail, with a tomato ketchup-based sauce flavoured with culantro and hot peppers.
Mangrove oysters are eaten in Trinidad and Tobago as part of the traditional cuisine or in a cocktail. This was with a tomato ketchup-based sauce flavoured with culantro and hot peppers. This was in many cases on the halfshell.