How to Shuck Oysters
Shucking oysters is easy! With practice, much patience, great tips, and a quality knife. However, having a bad knife can make the process that much harder!
Tip 1
Being overly hesitant or careful with your oyster grip is one of the first rookie mistakes you could make when shucking oysters. Don't be afraid! It's not going to bite you!
To prevent the oyster from moving while you're shucking, hold it with a strong grip. This allows you to use the greatest amount of force necessary to break that hinge.
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There are several strategies to reduce the risk if you're afraid of stabbing yourself:
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Look where you're shucking at all times. Keep your eyes fixed on your hands at all times.
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Avoid applying too much force at once. Use it gradually.
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Use a glove or a towel to protect your hand.
Tip 2
Fold over a piece of cloth or towel to form a thick oyster holder in the shape of a taco shell. Use the nondominant hand to hold the towel. The towel has three purposes: it cleans the knife, shields your hand, and keeps the oyster steady on the board.
On the cloth, place the oyster with its flat shell on top and its cupped shell on the bottom on the towel. Your dominant hand should be facing out from the hinge end.
Tip 3
Next, insert the oyster knife and twist. Position the knife's tip at the oyster's back. Insert it firmly into the hinge with the point pointing slightly downward. Pop the hinge open by prying the knife. Wipe the knife on both sides with the cloth as soon as the hinge has popped.
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Go back into the oyster with the knife, holding it parallel and flush to the top shell, and swipe through the oyster to cut the muscle (the abductor) that attaches it to the top shell. If you imagine the oyster as an analog clock face with the hinge at 6:00, the muscle is around 2:00, so aim for that area. Once you’ve sliced the muscle, the top shell will come off. Clean your knife again.
Lastly, cut the muscle at the bottom of the shell. Carefully hold the oyster to prevent the juices from spilling, then move your knife under its belly and cut through the muscle attachment on the bottom shell. Give your knife another wipe.
Tip 4
Next, serve them however you like! It is recommended to serve them on a chilled tray with ice to help stabilize the oyster, so none of its delicious juices escape!
