- 1). Scrub the oyster thoroughly under cool, running water to remove any grit or contaminants.
- 2). Fold a dish towel in half or thirds, then place it on a flat, sturdy surface such as a counter-top.
- 3). Lay an oyster on the towel, with the hinge end of the oyster facing toward your dominant hand. For example, if you are right-handed, the hinge end of the oyster should be facing right. Fold the towel to cover most of the oyster, leaving only the hinge exposed.
- 4). Place your non-dominant hand on the rest of the oyster (covered by the towel) and grip firmly while pressing down to ensure that the oyster stays securely in place. The towel will protect your hand from any sharp fragments of oyster shell as you shuck the oyster.
- 5). Insert the tip of the oyster knife into the hinge of the oyster. Push the knife into this end while twisting it to force the oyster shell partially open. Unwrap the oyster from the towel, but do not fully open the oyster.
- 6). Insert the blade of the oyster knife into the oyster at the hinge end and slice from the hinge toward the opposite end of the oyster. This will loosen the oyster from the top shell. When you reach the opposite end of the oyster, you may remove the top shell; the oyster itself should remain in the bottom shell.
- 7). Slice around and under the oyster with your oyster knife to loosen it from the shell. At this point you may either eat the oyster immediately or place it on a bed of ice to keep it cool and fresh for later.
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