Yeah the oyster was techically alive for two weeks, simmering in his own personal sewer of the crap they consume from the bottom of the sea(filter clean through gills) for that long. Mom dealt with too many examples of oyster diseases, but what you are talking about is off the scale of measuring, as you are talking a bi-valve petri dish.
I'm sure the date the OP is talking about is the harvest date and not the delivery date. Two week old (from harvest date) oysters should not be bad. Obviously you want to eat them earlier than that if possible. I would venture to say that most restaurants probably sell 7-10 day old oysters from harvest date majority of the time. It usually takes a day or two for the boat to get in after harvesting them, then another day or two for the oyster processor to process/sack/grade/wash them, then it is usually delivered to an seafood wholesaler who then sells it to restaurants. If these oysters tasted bad, it probably had something to do with temperature abuse I would guess. Oysters should be stored at 45 degrees or lower and preferablly around 40 degrees.
This post was edited on 11/26 at 8:33 am