How to Shuck an Oyster
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A Note from Feedfeed
The tough outer shell of a Maine oyster may seem daunting. But it only takes five simple steps to reach the sweet, buttery taste of the sea within. And remember, practice makes perfect.
- Recipe Card
Method
Step 1
Grab a pair of gloves to protect your hands—preferably ones that are cut-resistant!
Step 2
Choose your oyster knife. Make sure it has a fairly sharp tip and edge. A kitchen knife won’t cut it!
Step 3
Clean your oysters. Sometimes, dirt and mud may collect on the oyster’s surface and in its hinge. Very quickly run your oysters under cool water if they are dirty. Don’t soak your oysters, as this will kill them.
Step 4
Place your kitchen towel on a flat surface, such as a countertop or cutting board. Place the oyster, curved side (or “cup side”) down with the hinge of the oyster facing you. You can also hold the oyster in your non-dominant hand with the cup side down.
Step 5
While holding the oyster firmly, use your dominant hand to place the tip of the shucking knife into the oyster’s hinge.
Step 6
Gently twist or wiggle the knife back and forth—try to mimic the action of opening a doorknob or turning a set of keys. Once the tip of your knife is roughly ¼ - ½ inch into the oyster, twist your knife to open and separate the oyster’s shells. You will feel a little “pop” when the oyster opens.
Step 7
With your knife fully inserted, slide the edge of the blade horizontally down the shell to sever the adductor muscle that connects the oyster’s meat to its lid.
Step 8
Remove and discard the top shell and use your knife to remove any debris. Then, to free the oyster, slide your knife underneath the oyster as close as possible to its shell, to sever the muscle from the bottom shell. Save the natural juice inside the oyster, known as liquor. It tastes amazing, and adds a lot of flavor to raw oysters.
Step 9
Place shucked oysters on a platter with ice. Enjoy!