1) Find the hinge of the oyster where the shells meet. A place where you can firmly feel a groove for the knife. 2) Twist the knife back and forth with some pressure to work the knife further into the hinge. It may take a little time to keep twisting with pressure, and continually moving the knife further into the shell. Don’t hesitate to take the knife out, wipe off any bits of shell or sand that may accumulate on the knife. You want a clean knife when the oyster is opened. 3) Once you feel confident the knife is worked in, give it more pressure to snap the hinge apart. It may take a little work between steps three and four to get that snap, which is ok. 4) Take your cleaned knife, and run it along the top part shell to cut the abductor muscle from the top shell. Keep your cup side down to maintain all the “liquor” inside the oyster as possible. That’s salty seawater! 5) Run the knife along the bottom of the oyster to cut the bottom muscle. Try to keep as much of the oyster intact as you can! 6) Loosen the oyster fully from the shell 7) Dress with any lemon, seafood sauce, mignonette - or nothing at all! 8) Tip the bottom shell up, ensuring all liquor from the oyster is eaten along with the oyster itself. It goes down in one fluid motion. It should taste like the sea, briny, fresh, cold. Delicious!
HOW TO SHUCK AN OYSTER!
By Robbie Moore Photos Evan Ceretti
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SUMMER 2022 www.pei-living.ca
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