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!
BAKE
- Pre heat oven to 500oF
- Scrub shells
- Place oysters on a cookie sheet, cup size up for juicer meat
- Bake for 15-35 minutes, depending on size until shells pop open
- Remove from oven and take off the top shell
- Enjoy plain or dipped in melted butter
GRILL
- 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
BROIL
- 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
RECIPES TO TRY
