How to Shuck Oysters
Shucking oysters requires practice to do it just right and preserve most of the oysters' liquid. It's a good idea to use a specialized oyster knife to make the job easier.
Things You'll Need
- Stiff Brushes
- Towels
- Oysters
- Bowls
- Oyster Knives
- Paring Knives
- Stiff brushes
Instructions
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Make sure oysters are still alive by checking that their shells are tightly closed.
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Scrub oysters with a stiff brush under running water.
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Hold oyster in the palm of your hand with a towel so that you don't accidentally cut yourself.
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Work over a bowl so that you can catch the oyster's juices.
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Position the oyster in your hand with the cup-side down - so that its curved shell faces down and its flatter side faces up.
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Insert a paring or oyster knife between the shells, near the hinge.
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Twist the knife so that the oyster's muscles are detached.
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Remove the top shell.
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Scrape the meat from the top shell into the bottom shell.
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Use the knife to cut the oyster from the bottom shell, or serve it on the half shell.
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