Oysters
How to Shuck!
- Place the oyster on a cutting board and hold the oyster down with a tea towel or thick cloth.
- Using a sharp oyster knife, place the tip of the knife to the hinge end of the oyster (pointy end).
- Carefully apply pressure to the oyster and as the knife enters the oyster, gently twist the knife and pop the top shell.
- Slide the knife into the oyster until you reach the oyster muscle, located on the right hand side, halfway down the oyster.
- Slice the oyster muscle and remove top shell.
- Before serving, 'turn' the oyster over by simply slipping a table knife under the oyster and cutting the abductor muscle from the bottom shell and flipping the oyster over.
Hint: Do not wash the oyster under water! There is no sin in life greater than washing a freshly shucked oyster! This results in a marked loss of flavour, as the natural brine of the oyster is washed away.
