How to Shuck an Oyster Like a Pro: Lessons from Galway
The oyster: A briny bite of the sea, often enjoyed raw and served on the half shell. For those new to the experience, that beautiful shell can be a daunting obstacle. Fear not, fellow food lovers! Today, I’ll show you how to open an oyster, transforming you from oyster-fearing to oyster-loving in a matter of minutes.
Many years ago, on a trip to the charming town of Galway, Ireland, I found myself at Moran’s on the Weir, a renowned seafood establishment. There, amidst the lively atmosphere and the clinking of glasses, I witnessed the art of oyster shucking firsthand. The skilled staff made it seem effortless, their practiced hands wielding knives with impressive dexterity.
Have the Right Tool: Oyster Knife
Now, the key tool for any oyster shucking adventure is a good knife. Over the years, I’ve come to rely on the Dexter-Russell oyster knife. Its sturdy build and sharp, pointed blade make it perfect for navigating the oyster’s tough exterior.
Let’s get shucking! Here’s a step-by-step guide to opening an oyster with confidence:
How to Open an Oyster
To begin shucking your oyster, get yourself a towel, an oyster knife and a strong arm.
- Make sure your oysters have been scrubbed clean under some cold running water. The shellls should be tightly closed, or close when you touch them. If the shell stays open, they are probably dead and you should throw them out.
- Set your oyster on a dish towel, flat side down, and insert the knife into the hinge. Move the knife down a tad, then across, but close to the top of the shell. This should cut the muscle.
- Next, slide the knife under the bottom of the oyster, cutting the muscle attached to the bottom. Open the oyster and remove any bits of shell you find around the edge.
- Make sure you don’t lose any of those wonderful juices that are natural to the oyster. You want it to be loose in the shell. It should slide right into your mouth when you eat it.
- The oyster should smell salty and briny like the sea. If not, toss it out.
Serving Fresh Shucked Oysters
Oysters should be enjoyed immediately after opening. Lay your fresh shucked oysters out on a bed of ice. Offer some lemon wedges, hot sauce, cocktail sauce and fresh shaved horseradish. Oysters keep about 5 days in the refrigerator covered in a damp cloth, and they have about 7 calories per serving.
With a little practice and these handy tips, you’ll be shucking oysters like a pro in no time. Next time you come across fresh oysters, don’t be intimidated by their shells. Grab your oyster knife, follow these steps, and unlock the delicious world of these little ocean gems! And remember, a trip to Moran’s on the Weir in Galway might just be the inspiration you need for your next culinary adventure!
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How to Open an Oyster
Recipe by Jason Hill – CookingSessions.comEquipment
Ingredients
- 12 oysters
Instructions
- First, get some oysters that have been scrubbed clean under some cold running water. The oysters should be tightly closed, or should close up when you touch them. If the shell stays open, they are probably dead and you should throw them out.
- Set your oyster on a dish towel, flat side down, and insert the knife into the hinge. Put the knife down in a tad, then across, but close to the top of the shell. This should cut the muscle. The slide the knife under the bottom of the oyster, cutting the muscle attached to the bottom. Open the oyster and remove any bits of shell you find around the edge. Make sure you don’t lose any of those wonderful juices that are natural to the oyster. You want it to be loose in the shell so it slides right out into your mouth when you eat it.
- The oyster should smell salty and briny like the sea. If not, toss it out.
- Lay them out on a bed of ice, offer some lemon wedges, hot sauce, cocktail sauce and fresh shaved horseradish.
- Oysters should be enjoyed immediately after opening, served with a wedge of fresh lemon. Check out my other posts about how to eat and serve oysters, how to cook BBQ oysters and more!
