How to shuck oysters 101
I used to not have the slightest clue when it came to oysters. For the past two years I've been a tad bit obsessed. When I didn't know how to shuck my first oysters, I looked it up on YouTube and that's how I taught myself. This is the easiest way I know how to shuck oysters. The best advice I can give you before going in is to take your time and be patient. If you're not careful you could end up stabbing yourself.
The first thing you need is a decent oyster knife. This is what mine looked like:
There are several different kinds but this one is best for beginners.
The next thing you need is some oysters. Usually they are priced per oyster. Get like 6 to start. Since you've never done this before.
If you get them a day or two before you want to use them, make sure the bag is kept open and they get plenty of oxygen. Also, make sure you keep them cold in the fridge, maybe on ice, however, you don't want them to freeze, that will kill them and you must keep them alive until shucking them.
Once you're ready to prepare your oysters, using cold water, rinse them off in a colander, use a bristled brush to get all the mud off and just make sure they are generally clean. Let them sit in the sink for a minute and dry off.
Find a kitchen towel, preferably not a nice or decorative one. Fold it once short ways or "hot dog" style and then once again long ways, place the oyster inside the opening of the fold, with the hinge part of the oyster up and out. Refer to the diagram for help.
With your left hand (if you're righthanded, if not do this opposite) hold the oyster down and hold it tight, like in picture 2. Then like in 3, with your opposite hand, stick the oyster knife in the hinge part of the oyster. Wiggle and jiggle the knife until the knife slides into the oyster like picture 4. Once it goes in, then slide the knife around the opening of the entire opening. Once you get back to the hinge, twist the knife to get the shells apart. If you still cant get the top off make sure you cut the muscle on the inside of the door of the oyster (it's what keeps the oyster closed) then the flat/top should come off with ease and you should have an open oyster cup.
Once you get the door/flat part off, loosen the oyster meat itself from the cup part of the oyster, like picture 5. By running the oyster knife around the bottom part as well. Here's a close up photo of the hinge process that will help you understand more.
Once your done, they are ready to be served!!
Some condiments to use with raw oysters are... Lemon juice, cocktail sauce, hot sauce or horseradish.
Or... You can serve it with Some yummy (but spicy) HOGWASH. For the recipe see my previous post.
Or..... You can empty all the liquid in the oystwe, crinkle a sheet of aluminum foil and place it in a casserole dish/cookie sheet. Then take your six oysters and place them up right in the dish. Now you're ready to make OYSTERS ROCKEFELLER. for the recipe see my first ever post and make the part called "rockefeller sauce" to cook, put them in the oven at 350° for 20 minutes or until the top is golden brown...
However you eat them, they will be delicious. There are so many different recipes to try! The world is your oyster!
Above is another basic instructional sheet. Good luck!
