Ostrea edulis, the native oyster, is a curious creature. Essential the oyster is a filter feeder that feeds primarily on phytoplankton and occurs in beds on the seafloor in concentrations of up 20,000. The oyster is biologically similar to a scallop or mussel and is eaten much in the same way, although the oyster is normally eaten raw and still alive. The oyster has always had an allure surrounding it, sometimes for its medicinal or so called aphrodisiac properties, but in modern times the allure is that it is seen as a luxury and decadent item consumed at the tables or bars of top restaurants and champagne bars. As a result of this through history the stocks of oysters have been fished almost to collapse to pass across peoples pallets and so the oyster has become an important aquaculture species and is farmed to be sold to restaurants, supermarkets and seafood retailers worldwide.
More detailed information can be found at any of these sites
The website of the Marine Biological Association of the UK and Ireland.
ARKive website
Check out this video on how to prepare and eat an oyster on the hairy bikers cooking show
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