Roberta Muir

Shucking Oysters

Appears in
Sydney Seafood School Cookbook
Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

  • About
  1. Rinse the oysters under cold water to remove any excess dirt. Fold a tea towel around the wide end of the oyster shell and rest it on a chopping board, flat-side up, with the narrow end pointing out.

     

  2. Insert the tip of an oyster knife (see Seafood kit) between the top and bottom shell at the narrow end; twist to pop the shell open. Cut through the muscle attaching the oyster to the top shell; remove and discard this shell.

     

  3. Carefully run the knife underneath the oyster to remove it from the bottom shell. Flip the oyster over for presentation, if you like.