by KelseyTheNaptimeChef
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KelseyTheNaptimeChef's Notes:
As many Oysters as you'd like Ask a question about this ingredient
Cocktail Sauce or a mixture of Ketchup & Horseradish Ask a question about this ingredient
First shuck the oysters: Scrub the oyster well under warm water and make sure the shell is tightly shut and does not sound hallow when tapped (if it does, the oyster is likely dead and you shouldn't eat it).
Ask a question about this stepHold the oyster in a kitchen towel with the cup side down so you won't lose any of the liquor. Then, insert a sharp, strong knife (we actually have an oyster knife, but that isn't necessary) at the joint of the oyster. Work the blade until you feel the joint release.
Ask a question about this stepNext, twist the blade ninety degrees to open the oyster. Be careful not to spill the juices!
Ask a question about this stepScrape the meat off the top of the oyster. Discard top shell. Skim the knife under the meat on the bottom to loosen it up. Be careful not to spill the juices! (Though, some people don't like oyster liquor and elect to pour it off.)
Ask a question about this stepPlace a generous dollop of cocktail sauce on top of the oyster, if desired, and slurp.
Ask a question about this stepWooHoo!! Or fill the shell with as much vodka as it will hold and then cocktail sauce, and slurp....
This looks wonderful!
Perfect!
Thanks! I just noticed that I uploaded these in order but now they've all been rearranged so the "how-to shuck" order is kind of lost - but you get the idea! :)
Absolutely! I took some photos of our weekend shucking as well, but yours came out much better :D
Miranda is an editor at Food52.
Thanks for the play-by-play! I learned on YouTube a few months ago when I realized I could by oysters at half the price at the Farmer's Market if I shucked them myself. It's definitely a good skill to have. Awesome pictures too.