How to Shuck Oysters
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.
Servings 4 servings
Equipment
- ice water
- plate of ice
- oyster knife & stainless steel gloves
- kitchen towel
Ingredients
- 40 oysters rinsed and cleaned
Instructions
- Place the oysters in a bowl of ice water to keep them cold while you shuck them.
- 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.
- Slide the knife's edge horizontally down the shell to sever the muscle that connects the oyster to the top shell and dispose of the top shell.
- Clean your knife on a towel and clean off any bits of shell or debris from the oyster with the tip of your knife.
- 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.
- Place the oyster on top of a plate on ice and repeat with the rest of your oysters.