Shucking looks harder than it is. It takes about one try to get the feel, and after that it's the best part of the party. Here's how our crew does it.
Before you start: check your oysters. Good oysters feel cold and heavy and smell like the sea. Tap two together: they should sound solid, not hollow. If a shell is open or it smells off, toss it.
What you need: an oyster knife (not a kitchen knife), a folded towel and a flat surface.
1. Orient. Fold the towel over your hand or lay it on the table. Set the oyster cup side down, flat side up, with the hinge (the pointed end) facing your knife hand.
2. Find the hinge. Rest the tip of the knife in the small gap at the hinge, angled slightly down. Press gently and wiggle until the tip catches between the shells. Use steady pressure, not force.
3. Unlock. Twist the knife like you're turning a key. You'll feel a small pop. That's it, it's open.
4. Detach. Wipe your blade. Slide it along the inside of the flat top shell to cut the muscle, and lift the top shell off. Then slide the knife under the oyster to free it from the bottom shell.
5. Check it. Pick out any bits of shell, keep as much of the liquor (the oyster's natural juice) as you can, and set it on ice.
A few tips from our crew
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Leverage, not force. If you're pushing hard, change your angle.
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Keep the towel between you and the oyster. Every time.
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Every oyster is a little different. Some hinges hide. Take a second to look before you start.
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First one plain. Try one with nothing on it before you reach for lemon or sauce.
Still stuck? Come by the Farm Store and we'll show you.
See you on the river,
The Glidden Point Crew
