The Instructions on Oyster Shucking

Try oysters raw on the half shell with lemon juice and mignonette.

Whether you are serving oysters on the half-shell, oysters Rockefeller, pan-fried oysters, oyster stew or any other oyster recipe, opening the oyster shell is not an easy or simple task. Oysters not only create pearls, but they are an excellent addition to your diet. You will find that oysters are high in protein, carbohydrates, fats and they contain a plethora of vitamins. Learn how to open them, safely, and try them in a variety of ways until you find a recipe to suit your palate.

Things You'll Need

• Firm bristled scrub brush
• Oyster shucking knife
• Kitchen towel
• Metal mesh gloves (optional)

Instructions

1. Run the oysters under cool water and scrub them vigorously with a stiff bristled brush to remove any grit or dirt.

2. Place an oyster partially inside of a clean kitchen towel with the point or hinge side facing toward you.

3. Hold the towel-wrapped oyster firmly in place with your non-dominant hand and insert an oyster shucking knife through the hinge, pointing down toward the cup of the oyster.

4. Twist the knife once you feel it sink into the oyster to pop the hinge. Return the knife to a flat position.

5. Scrape the blade around the top of the shell to separate the abductor muscle. Rotate the oyster as you do this until the abductor muscle is on the far side of the oyster, facing away from you.

6. Remove the top shell and discard. Slide the knife under the oyster to separate the meat from the bottom shell. Repeat with any remaining oysters.

Tips & Warnings

• If you are serving oysters raw, place the oyster shell side down with the meat facing up on a bed of ice. Serve them with lemon wedges, hot sauce and mignonette, if desired. If you are including them in a recipe, store the raw oysters in the fridge until you are ready to use them.

• Mignonette:

• 1/2 cup red wine vinegar

• 1 finely chopped, large peeled shallot

• Fresh black pepper and salt to taste

• You can add fresh ginger, lemon juice, garlic and herbs to your mignonette to alter the flavor. Add a spoon full to your oysters as you eat them.

• Try oysters barbecued on the half shell with a butter, garlic, lemon, hot pepper sauce.

• Butter,Garlic, Hot pepper Sauce:

• 1 lb. butter

• 5 garlic cloves, diced

• Juice of 1 lemon

• Salt to taste

• 3 tbsp. hot pepper sauce

• Fresh black pepper

• Raw oysters can contain harmful bacteria. Do not consume oysters that are already open or that smell of decomposition. Only purchase raw oysters from reputable dealers in order to avoid illness.

References

• Esquire: How to Shuck an Oyster; Francine Maroukian; 2007
• Global Gourmet: Little Known Facts About Oysters; Ilene Polansky

Resources

• Epicurious: Mignonette Sauce Recipe; March 1964
• Food Network: Oysters with Ginger Mignonette Sauce; Dave Lieberman