Shucking Oysters

Oysters are usually eaten raw and should be opened (or shucked) only just before eating. Discard open or damaged ones. Scrub the shells well before opening.

1. Using a cloth, hold the 1 oyster, rounded-side down, in your hand. Insert the shucker just below the hinge.

   

2. Work the shucker further between the two shells. Twist the shucker to separate the shells.

   

3. Carefully scrape the oyster from the top shell, cut the muscle and remove the top shell. Detach the oyster from the muscle underneath the meat on the bottom shell. Serve on the half-shell on a bed of crushed ice with lemon halves for squeezing. Garnish with blanched samphire, if you like.