Shucking Oysters

Oysters have a natural "hermetic seal" that clamps down very strongly, keeping them healthy and flavorful. Purchase oysters that are still tightly closed (alive); oysters slightly open may be OK (test by pressing down near the opening of the top shell; if it shuts immediately and remains closed it is fine).

Shucking oysters properly takes practice; it requires a proper, sturdy blade and both hands working closely. Oysters have sharp ridges and often barnacles on the shell, so we consider a protective glove most desirable, although a bar towel is good too.

• Keep them cold! Sandwich a layer of oysters between 2 beds of ice. Prior to opening place them in the freezer for 10 minutes. This will make them easier to open because it chills each live oyster and hampers its ability to resist opening. Do not store oysters for more than 2 days. Open shortly before serving - not more than 2 hours.
• Prior to shucking, check one last time for any that have opened and possibly spoiled!
• You'll need a stiff bristle brush, a clean bar towel (or the protective glove), ice, and the all-important oyster knife.
• Rinse off the first oyster under running water and scrub it with the brush.
• Hold it in a bar towel (or glove) with the flatter side up. Using the oyster knife like a key, locate the seam near the hinge, insert the tip and blade and "unlock" the oyster with a twist. Work along the seam in the same manner keeping the blade level.
• Hold the oyster so as not to spill the "liquor" (work over a bowl just in case); run the sharp part of the blade between muscle and shell and sever the cord that binds them where it joins the shell. Unhinge and discard the top shell. Sever the cord on the lower shell.
• Carefully set the shucked oyster down on a bed of ice.
• Recommended condiments include lemon wedges, cocktail sauce, chili sauce, horseradish, barbeque sauce and hot sauce, or an excellent mignonette sauce.