Oysters on the Half Shell
Farmed oysters are the most sustainable choice. Dredging of wild oysters can severely damage oyster reef habitat, and wild oysters may be contaminated with toxins.
- Live oysters from a reputable seafood retailer
- Lemons
- Tabasco
- Oyster knife (a screwdriver has been known to work)
- Towel
- Good positive attitude
Shucking (opening) oysters can be challenging but is well worth the effort. There are many different types of oysters with different flavors and textures, so remember that food tastes are all relative and you should find the ones you like the most.
Shucking: Place towel in your non-dominant hand and hold oyster with the more rounded part toward your hand. On the opposite end look for the hinge, the area that holds the oyster together: there will be a small opening. Place the point of the knife into the hinge and firmly push the knife while slightly twisting back and forth about a 1/8th turn. The knife will eventually pierce the hinge and the twisting will pop the shell apart.
Being careful not to insert the knife too far (you will pierce the oyster if you go too far) run the knife around the shell to separate the two halves. Don’t tilt the shell too much as you want to preserve the “liquor” inside the shell. Now run the knife between the oyster and the shell to separate the meat from the shell.
Now it is time to serve or just eat the oyster. Many people serve them atop crushed ice to keep them cold. You can squeeze a lemon wedge on top and/or sprinkle a couple of drops of Tabasco sauce if you like, but again everyone has different preferences.
