Texas Gulf Coast Fishing

How to Shuck an Oyster

Oysters have a natural seal that clamps down very strongly, keeping them alive and healthy. Only use oysters that are still tightly closed (alive); oysters slightly open may be OK (test them by pressing down near the opening of the top shell; if it shuts immediately and remains closed it's still alive and fine).

Shucking oysters properly takes practice; it requires a proper, sturdy blade and both hands working closely. Oysters have sharp ridges and often barnacles on the shell, so a protective glove or a bar towel is good to keep a firm grip on them.

Keep them cold! Prior to opening place them in the freezer for 10 minutes. This will make them easier to open because it chills each live oyster and hampers its ability to resist opening. Do not store oysters for more than 2 days. Open shortly before serving - not more than 2 hours.

Prior to shucking, check one last time for any that have opened and possibly spoiled!
You'll need a stiff bristle brush, a clean bar towel (or the protective glove), ice, and the all-important oyster knife.

• Rinse off the first oyster under running water and scrub it with the brush.
• Hold the oyster so as not to spill the "liquor" (work over a bowl just in case)
  

	After cleaning by scrubbing the shell with a stiff brush under cold, running water, the oyster is ready to be opened. Grip as shown, and force shucking knife inside opposite the hinge.
	Using the oyster knife like a key, locate the seam near the hinge, insert the tip and blade and "unlock" the oyster with a twist. Work along the seam in the same manner keeping the blade level.
	With a twist of the knife blade, slowly force the oyster shell open.
	In a quick side-to-side motion, slice through the large abductor muscle attached to the flat upper shell (note thumb position). Remove the shell.
	Cut the lower end of the same muscle, which is attached to the deep half of the shell.
	Unhinge and discard the top shell. Pick out any pieces of shell or dirt that were left on the oyster from the shucking process.

Carefully set the shucked oyster down on a bed of ice. Recommended condiments include lemon wedges, cocktail sauce, chili sauce, horseradish, barbeque sauce and hot sauce, or an excellent mignonette sauce.