Oysters on the Half Shell
- Shucking an oyster ideally requires an oyster knife with a short, sharp, thick blade. Wear a glove to protect your hand against the knife and sharp edges of the shell.
- Hold the oyster deep side of the shell down with the hinge toward you.
- Insert the knife between the shells near the hinge, twisting the knife to separate the halves.
- The oyster is attached to the centre of its upper and lower shells by a strong muscle. With the knife, sever the muscle attachment to the upper shell. Liftoff and discard the upper shell.
- Slide the knife under the oyster and sever the lower muscle. Take care not to spill the delicious salty liquor in the shell.
- Use rock salt or ice to keep your oysters from tipping and spilling their salty liquor. Garnish as desired.
Photo: Stephen Harris Photography