Oysters pair well with a cold glass of white wine or champagne during a romantic meal or as a delicious appetizer at your next party. But before you can whip up your favorite oyster dishes, you need to get them out of their shells. That's where shucking comes in. The shucking process simply means to remove oysters from their shell.
What Are Shucked Oysters?
By law, fresh oysters must be sold live and in the shell. Once you get them home, you have to shuck them to get the meat out of the shell. The shucked definition means the process of removing the oyster meat from its shell through careful knife work.
Once removed from its shell, you can enjoy shucked oysters raw, or you can cook them in a variety of ways. Shucked oyster meat should smell mild and fresh and should have a creamy tan color.
Opening the Shell
Shucking an oyster takes more skill than strength. You need an oyster knife, which is a short specialty knife with an easy-to-grip handle. Don't use a paring knife. If it slips, it can cause a major cut.
Before shucking oysters, scrub the shells to remove excess dirt. To begin shucking the oyster, wrap the oyster in a towel or wear an oyster glove to protect your hand. Place it on a flat surface with the oyster's hinge facing you and the cupped side down.
Slide the knife into the hinge, moving it back and forth to carefully loosen the shell. You don't need to apply a lot of pressure. It should pop open and reveal the muscle inside the shell. Wipe the debris off of the knife.
Removing the Meat
Once you pry the shell open, insert the knife to cut the muscle that attaches the meat. Slide the knife along the inside of the shell. Look for shell pieces and remove them before using the oyster meat.
The meat from the shucked oysters can then be removed from the shell and eaten. Oysters should be shucked and served shortly after they're purchased to ensure that they remain safe for consumption.
Purchasing and Storing
When purchasing oysters to shuck, check that the oysters' shells are tightly shut. If a shell looks slightly opened, tap it to see if it closes. If it doesn't close, the oyster is dead and shouldn't be purchased. You should also avoid any oysters with cracked or broken shells.
Avoid oysters that have a strong fishy smell as well. Once purchased, oysters can be stored for up to a week in the refrigerator in an open container covered with a damp cloth. The key to keeping oysters fresh is keeping them cold.
Preparing and Serving
Serve the oysters shortly after shucking them. You want to wait until you're ready to cook or serve the oysters to shuck them. That keeps them fresh and prevents them from getting contaminated.
Shucked oysters can be served raw on the half shell on ice. While they're delicious on their own, they also can be tasty when topped with lemon juice, horseradish, cocktail sauce or caviar.
Other options for serving oysters include frying, baking, grilling or sauteing the meat. Oysters don't need a lot of cooking time. Overcooked oysters get rubbery and won't be enjoyable. If you're making a chowder, wait to put in the oysters until last, letting them simmer for only a few minutes until they're cooked through.