In this Jan. 16, 2018 photo, employees clean oyster shells at the Dibba 
Bay Oyster Farm's harvesting and processing facilities, in Dibba, United Arab Emirates. The waters of the Persian Gulf have long been home to pearl oysters. Now, off the shores of the Fujairah, an emirate with a coastline that juts out into the Gulf of Oman, a new type of oyster is thriving -- the edible kind.
In this Jan. 16, 2018 photo, employees clean oyster shells at the Dibba Bay Oyster Farm's harvesting and processing facilities, in Dibba, United Arab Emirates. The waters of the Persian Gulf have long been home to pearl oysters. Now, off the shores of the Fujairah, an emirate with a coastline that juts out into the Gulf of Oman, a new type of oyster is thriving -- the edible kind. Kamran Jebreili AP Photo
In this Jan. 16, 2018 photo, employees clean oyster shells at the Dibba Bay Oyster Farm's harvesting and processing facilities, in Dibba, United Arab Emirates. The waters of the Persian Gulf have long been home to pearl oysters. Now, off the shores of the Fujairah, an emirate with a coastline that juts out into the Gulf of Oman, a new type of oyster is thriving -- the edible kind. Kamran Jebreili AP Photo

Fresh twist for UAE diners as oysters thrive in warm waters

February 14, 2018 04:07 AM

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