Oysters Preparation

HOW TO SHUCK AN OYSTER

What you’ll need:
Cutting Board
Tea towel
Shucking knife

Place oyster in the towel with hinged end facing your dominant hand.
With the knife at a 45° angle, apply pressure to the bill of the oyster with your opposite hand. With careful pressure, begin wiggling the knife tip into the hinge.
With knife approximately 1/4” into the shell, begin to twist/wiggle the knife until the hinge pops.
Run knife under the top shell to cut the abductor muscle and release top shell.
Run knife under the oyster meat to cut the abductor muscle from the bottom shell and release oyster.
Run knife under the oyster meat to cut the abductor muscle from the bottom shell and release oyster.
Check oyster for any shell fragments and enjoy!

Preheat the broiler and place rack 6 inches from element
To prevent oyster shells from sliding, put a layer of rock salt or dry, uncooked rice on a rimmed baking sheet
Scrub the oyster shells
Carefully shuck the oysters keeping any liquid in the shell. Discard the top shells and arrange the oysters in the prepared baking pan
Optional: Add toppings to each oyster such as butter, bread crumbs, lemon zest, chives, etc]
Broil the oysters 5-6 minutes or until the oysters are cooked through and the topping (if using) is golden brown

Scrub shells; toss any that are open or sound hollow when hit together
Place on grill cup side down
Cover grill; oysters are ready when they begin to open
Cool slightly, then use an oyster knife to cut the muscles connecting the oyster to the shells
Serve with warm butter or mignonette