How to Shuck Oysters
Shucking oysters requires practice to do it just right and preserve most of the oysters' liquid. It's a good idea to use a specialized oyster knife to make the job easier.
- Difficulty:
- Moderately Easy
Instructions
Things You'll Need
- Stiff Brushes
- Towels
- Oysters
- Bowls
- Oyster Knives
- Paring Knives
- Stiff brushes
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-
1
Make sure oysters are still alive by checking that their shells are tightly closed.
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2
Scrub oysters with a stiff brush under running water.
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3
Hold oyster in the palm of your hand with a towel so that you don't accidentally cut yourself.
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4
Work over a bowl so that you can catch the oyster's juices.
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5
Position the oyster in your hand with the cup-side down - so that its curved shell faces down and its flatter side faces up.
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6
Insert a paring or oyster knife between the shells, near the hinge.
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7
Twist the knife so that the oyster's muscles are detached.
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8
Remove the top shell.
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9
Scrape the meat from the top shell into the bottom shell.
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10
Use the knife to cut the oyster from the bottom shell, or serve it on the half shell.
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1
Tips & Warnings
Always try to determine that shellfish originated in a body of water untainted by pollution or other hazards.
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Comments
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MMM!
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It really depends on shucking knife. We went oyster picking this past weekend. Rule was to shuck then on the beach and leave the shell behind. We had one OXO brand shucking knife kitchen store and 2 cheap seafood knifes from sporting good store. Person with OXO knife was doing very good job and everybody else were struggling. We switched the knife and difference was clear. Knife matters. Don’t use knife from sporting store. They suck! You will have much easier time with better knife from kitchen store.
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muthershucker
Jul 02, 2010
I am retired oystershucker from Orlando, Fl. Shuckers Oyster! I only used a platex glove when I shucked for almost 10 years! Never ran a knife through my hand or required stitches. I was very fast, ran a 30 seat raw bar with steamer. Oysters by the bucket. 3-5 dozen per bucket! Kept me hopping and popping!! Shucker's was around for about 30 years. Burned down late 2000, Landmark and home, missed very much. Shame that it was burned for insurance $. Beleive that guilty party is doing time!! Sure hope so!
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daletheoyster
May 06, 2010
I was always afraid of Shucking oysters. No self sacrifice for me - no blood on the counter and me cursing! But now there's a painless screw driven opener you gotta see. Check it out oyster-opener,com. I mean , there is a kitchen God!
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skeeth
Dec 20, 2008
First you have to have an ample supply of Scotch, or Beer. Then a Kevlar glove, available from a restaurant supply company, and a stainless oyster knife. The hinge is the proper area to insert and pry by turning the knife. Have some fresh lime or lemon, and kosher salt on hand to season. Eat drink and be merry.
