You’re at a restaurant or oyster bar enjoying an assortment of your favorite oysters priced from $2.25 to $3.00 apiece. For me that’s Salutation Cove, Rappahannock River, Fanny Bay, and Blue Point Oysters. I adore oysters on the half shell, and when I have a chance to eat them, they might as well be grapes. Very expensive grapes.
This post is about liberating your inner shucker and opening oysters. Know that once you shuck your first oyster, you’ll get somewhat of a “God complex.” Not only do you eat raw oysters, but you shuck them too. No one can stop you.
1. Safety first. Cover the hand that won’t be holding the knife. You can buy an oyster glove, but I use a quilted oven mitt to protect my hand in case the oyster knife slips.
2. Get an oyster knife that you can hold comfortably in your hand. The handle should be substantial and unable to slip easily from your hand. It should have a slight upturn at the tip, which helps to pry the oyster open.
3. Hold the oyster cup-side down. The oyster is resting in the cup, and by holding it this way, little of the precious oyster liquid is spilled.
4. Clean each oyster with tap water and a paper or kitchen towel, particularly if you will be serving the oysters on the half shell.