A lot depends on the packer. Out here, we had a great oyster packing company that the oysters tasted great.
I would not do them in the aluminum foil, I find oysters cooked in metal contact are even more metallic. I prefer them cooked in ceramic if the shells are not available.
MS2SB is correct
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."