How to Shuck Oysters

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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.

Things You'll Need

  • Stiff Brushes
  • Towels
  • Oysters
  • Bowls
  • Oyster Knives
  • Paring Knives
  • Stiff brushes
  • Make sure oysters are still alive by checking that their shells are tightly closed.

  • Scrub oysters with a stiff brush under running water.

  • Hold oyster in the palm of your hand with a towel so that you don't accidentally cut yourself.

  • Work over a bowl so that you can catch the oyster's juices.

  • Position the oyster in your hand with the cup-side down - so that its curved shell faces down and its flatter side faces up.

  • Insert a paring or oyster knife between the shells, near the hinge.

  • Twist the knife so that the oyster's muscles are detached.

  • Remove the top shell.

  • Scrape the meat from the top shell into the bottom shell.

  • Use the knife to cut the oyster from the bottom shell, or serve it on the half shell.

Tips & Warnings

  • Always try to determine that shellfish originated in a body of water untainted by pollution or other hazards.

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