Opening Oysters

Appears in

Published 1989

Pick over the oysters, discarding any seaweed. Rinse any mud from the shells, but do not scrub them or soak them in water.

Take a short, pointed oyster knife in one hand, cover the other hand with a thick glove or cloth and grip the shell in your palm. Keeping the oyster level with the knife, insert the point of the blade next to the hinge and twist to pry the shell open.
Cut the muscle of the animal from the shell and discard the top shell. With the knife, loosen the muscle in the lower hollow shell. If shucking the meat, tip it, with the juice, into a bowl. If serving on the half shell, leave the oysters on the bottom shell and serve on ice.

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