Technique: Shucking Oysters

Oyster with Japanese Mignonette Sauce

I love oysters. Love, love, love them!  I once ate four dozen oysters as my dinner. Now that's love.  Having oysters at a restaurant or oyster bar can be pretty expensive - usually about $3 each.  So why not learn to shuck your own oysters and eat til your heart's content, or at least until you get a hand cramp.  It's a lot easier than you think. 

My favourite oysters are Malpeques and Beausoleils from the East Coast, both are readily available in Toronto and should be under $1.50 each.  Kumamotos, from the West Coast are very rare in Toronto, but worth the price if you can get them.  Here is an affordable oyster knife online or you should be able to find one at a good quality kitchen or restaurant supply store.

 

• Rinse the oyster in cool running water to remove any dirt from the shell.
• Place the oyster flat side up, with the cup side sitting on a folded kitchen towel. 
• Use the remaining towel to cover your left hand (if you're right handed) and place your hand on top of the oyster to hold it down.
• Holding the shucking knife in your right hand, slowly insert the knife on an angle to pry open the top shell at the hinge (narrow end of the oyster). 
• Once it pops open (you will hear it pop), slide you knife horizontally across just under the flat shell to detach the muscle.  Discard the top shell.
• Use your knife to scrape the oyster loose from the bottom shell. Remove any pieces of shell that might have broken.
• Smell the oyster. It should smell like the ocean.  If you have a bad oyster, you will know. It will smell like garbage.
• Serve your oysters on a bed of ice or salt to prevent them from dipping over and spilling their delicious natural juices.
• Enjoy immediately with some lemon wedges, freshly grated horseradish or Tabasco sauce.
  

Serving ideas:
Here are some great condiments to try with your oysters.

Mignonette Sauce
-1/2 tsp coarsely ground white or black peppercorns (vary amount according to taste)
-1/4 cup red wine vinegar
-1 tbsp finely chopped shallots
-1/4 salt
Combine all ingredients in a small bowl.

Japanese Mignonette Sauce
-2 inch piece of English cucumber, seeded and finely diced
-1/2 tsp finely grated fresh ginger
-1/4 cup rice wine vinegar
-1 tbsp finely chopped shallots
-1 tbsp finely chopped cilantro
-1/4 tsp salt
-1/4 tsp pepper
Combine all ingredients in a small bowl.