How to Shuck an Oyster

Oysters are an easy, quick, and classic appetizer. They’re perfect for the holidays and special occasions like New Year’s Eve, but also great for turning a regular weeknight into something more fun. Oysters may seem daunting to serve at home, but do not worry; I’m here to simplify the process! Here’s everything you need to know about shopping for and shucking oysters.

If there’s an oyster bar nearby, you can probably find me there. I can eat my body weight in oysters, and I’ve definitely spent a pretty penny on them. If you’re like me but want to enjoy them in the comfort of your own home (it’s even cheaper at home!), this post will walk you through how to shuck, store, and serve oysters!

 

This post was written in collaboration with Food Bloggers of Canada and Food Island Partnership. Thank you for inviting me to explore the amazing food scene in Prince Edward Island! (And thank you for leaving me alone at a table with multiple platters of shucked oysters and allowing me to eat to my heart’s content!)

Want to visit PEI? Prince Edward Island is home to world renowned oysters, mussels, lobster, beef, potatoes, and dairy! PEI has some amazing food festivals celebrating world-class seafood, superb farm-fresh produce, and creative exploration and experimentation from talented chefs. Check out their festivals here to start planning your next trip!

What You’ll Need

• oysters — as an appetizer, you want about 6 to 9 oysters per guest. However, if you’re me, you’re going to want about 10 to 15.
• ice water — Devan is a pro and can shuck oysters at a speed that I can’t keep up with. For non-professionals, a bowl of ice water to keep the oysters cold while you shuck is great.
• a towel — a towel is great for gripping the oyster. Again, down below, Devan demonstrates without one, but a towel is very handy for someone like me. An oven mitt will also work in a pinch.
• a knife — grab an oyster knife (and these stainless steel gloves), as they’re the perfect size. Alternatively, you can use a paring knife or flat-head screwdriver.
• ice — a platter of ice to hold the shucked oysters (unless you plan on eating them as you shuck).

Shopping and Storage

When purchasing oysters, make sure the shells are closed. If they are opened, the oysters are likely to be dead. You also want to check that they smell salty and fresh, like the ocean. Anything that smells fishy should be avoided. When in doubt, pick oysters from a trusted brand. PEI produces 80% of Eastern Canada’s oyster harvest, and they turn out some delicious oysters, as they have a reputation for supreme quality and great taste. So give PEI oysters a try if you’re unsure what to buy!

Curious about the process? When we visited Raspberry Point, the oysters that they harvested all went through a sorting machine where a photo and measurements were taken, and the machine would sort through the oysters to make sure they were all in good shape for us!

After you’ve purchased the oysters, make sure you keep them cold! Devan from Raspberry Point shared how oysters can stay out of the water for at least 6 months when stored properly. Oysters go dormant if they’re stored below 5C (41F), so make sure you don’t go above that. However, I’d personally enjoy the oysters as soon as I get them. It’s best to consume oysters when they are freshest!

How to Shuck an Oyster

• Wrap the oyster in a towel (if using) with the hinge exposed with the side of the oyster that is more flat facing up. The hinge is where the oyster naturally opens and closes, the tapered end.
• Apply some pressure to seat the knife into the hinge and twist to pop open the hinge.

• With your knife inserted into the oyster, slide the edge of the blade horizontally down the shell to sever the muscle that connects the oyster to the top shell.
• Remove the top shell.

• Clean off any bits of shell or debris from the oyster.
• Carefully slide the knife under the oyster meat as close as possible to the shell to sever the muscle from the bottom shell. Make sure to keep the oyster as level as possible to avoid losing the liquid in the shell. The clean liquid is called oyster liquor and is super delicious!
• Place the oyster on top of a plate on ice and repeat with the rest of your oysters.

View this post on Instagram

A post shared by Carmy | Healthy-ish Recipes 🇨🇦 (@carmyshungry)

Tips

• The stainless steel gloves are great for protecting your hands from the oyster shells themselves, as they can be sharp, and you might cut your hand when you reach in to grab the oyster! I spoke to Jason Woodside, champion shucker, and the time he cut his hand was actually from the oyster shell and not from shucking!
• If you shuck an oyster and the inside is dry, it is not fresh, and you do not want to eat it.
• If this is your first time shucking oysters, I recommend purchasing larger ones as they’re easier to shuck than small oysters. Oysters with thicker shells are also a great option for beginners as they’re less likely to break into small pieces into the oysters.
• When chatting with the oyster pros out in PEI, they said that oysters are best enjoyed as is (and they were SO good), but if you insist, they can also be eaten with a squeeze of lemon, various types of mignonette, cocktail sauce, or even hot sauce.
• I don’t recommend using your favorite chef’s knife for this as you’re likely to dull the blade with all the shucking.
• Before shucking your oysters, give them a good rinse in cold water, making sure to pick off any barnacles, dirt, sand, etc.

Raspberry Point Oysters

Thank you to Raspberry Point Oysters for taking the time to teach us all about oysters! They even took us out onto a boat and showed us how their oysters are grown. If you want to experience the same outing, they give tours! Make sure to book one if you’re visiting PEI!

Devan was such a wonderful host and told us about all the fun ways they use old oyster shells. From using them to prevent erosion around the bay where they work to filling potholes with crushed shells and to placing them in the water so baby oysters can stick to them to help them survival using spawning, oyster shells don’t have to go to waste! For us, we can crush up the shells and use them as fertilizer for our plants or gardens!

More Seafood Recipes to Try

• Spicy Steamed Mussels
• Almond Crusted Salmon
• Baked Scallops
• Teriyaki Salmon (Air Fryer)
• Spicy Honey Garlic Scallops

Other places to connect with me
@carmyshungry on Instagram
Facebook
Shop my Amazon faves
Email: [email protected]