Shuck oysters fresh oysters are the delicate process of entering the shell and removing the meat without losing the oyster's juice inside.It takes a firm hand and the right supplies to break into the tough shell.Learn how to shuck oysters and slurp them when they're free from their shells.
Step 1: You can choose fresh oysters.
Oysters are not safe to eat if they have already expired.Pick oysters with closed shells.If the oyster's shell is open, it is dead.If the oyster shuts down, lightly tap the shell to make sure it's still alive.A smell of the sea.The smell of fresh oysters is similar to that of the air next to the sea.If an oyster smells off, it's probably not fresh.A heavy feeling.The oyster should be placed in your palm.If it has a nice heavy weight, that means it's still full of water and was probably harvest recently.If it's light, the seawater has dried up and is no longer fresh.
Step 2: Don't forget to have the right supplies on hand.
Besides a nice sack of fresh oysters, you'll need the following supplies: a stiff-bristed brush, heavy gloves, an oyster knife, or another knife with a heavy blade that won't snap, and a bed of ice for keeping the oysters fresh until serving.
Step 3: Understand oyster structures.
If you want to know the right way to shuck an oyster, take a close look at it.The top and bottom shells are connected by the hinge.The front of the oyster is rounded.The flatter shell is at the top of the oyster.The bottom shell is shaped like a cup.
Step 4: Put the gloves on.
If you don't wear a pair of rubber or canvas gloves when shucking oyster shells, you will cut yourself.Don't give up this simple safety measure.
Step 5: The oysters need to be scrubbed clean.
The brush is stiff and should be used to scrub the oysters.The oysters should be washed in running water.Make sure the oysters are fresh when you handle them.
Step 6: The oyster should be grasped in one hand.
The palm of your hand is where the curved side of the oyster should be.The point should be facing toward you.
Step 7: The oyster knife can be inserted into the hinge.
Put it in the cup of the oyster.The top and bottom shells can be separated using a twisting motion.When you twist the knife, the hinge should pop.
Step 8: The blade should be run along the top of the shell.
Run the blade from the hinge to the other side of the oyster if you can.The top and bottom shells can be separated using a twisting motion.Don't let the knife slip as you close the shell, it will be very tightly closed.Don't break the shell into pieces.Some bits may get inside, but the shell should hold up.The delicious juices inside will pour out if you don't tip the shell.
Step 9: The oyster can be opened.
Take care to hold the oyster level when the top and bottom shells are separated.To separate meat, run the knife along the top shell.Check the oyster for shells.If you want, you can separate the oyster meat from the bottom shell so you don't have to.Before serving, place it in the bottom shell.
Step 10: The oysters should be served.
Oysters are still swimming in their juices when placed on a bed of ice.