How to shuck an oyster
Shucking an oyster looks intimidating but with the right technique and a good oyster knife it becomes second nature very quickly. The most important thing before you start is protecting your hand — wrap the oyster in a thick folded cloth or use a cut resistant glove. Hold the oyster firmly flat side up in your protected hand with the pointed hinge end facing away from you. Insert the tip of your oyster knife into the hinge — not the side of the shell but the very pointed tip where the two shells meet. You are not forcing the knife in — you are finding the small natural gap at the hinge and inserting the tip with firm steady pressure. Once the tip is seated wiggle the knife gently from side to side and twist slightly. You will feel a pop as the hinge releases. Do not lever the knife upward aggressively or you will shatter the shell.
“The first oyster you shuck yourself always tastes better than any you have had before — there is something deeply satisfying about opening them with your own hands.”
Once the hinge has released slide the knife along the inside of the flat upper shell to sever the muscle that attaches the oyster to it. Lift off the flat shell and discard it. Now slide the knife under the oyster in the deep cupped lower shell to sever the lower muscle — this frees the oyster completely so it can be eaten easily. Check for any small shell fragments and remove them carefully. The oyster should be sitting in its natural liquor — that precious briny liquid is part of the experience and should not be spilled. Serve immediately on crushed ice. Our native Irish oysters are available fresh online in boxes of 6, 12 or 24 — packed on ice and delivered alive to your door. Serve simply with a squeeze of lemon, a drop of Tabasco or a classic shallot vinegar mignonette — one finely diced shallot, two tablespoons of red wine vinegar and a pinch of cracked black pepper, left to macerate for thirty minutes.
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