A Simple Guide to Shucking (and eating) Raw Oysters
You bought a dozen oysters. Now what?
First things first. Let’s talk storage.
Oysters are still alive when you buy them - and you want to keep them that way! They need to be stored properly in a cold place and not in standing water. We prefer a 2” perforated half hotel pan with a 4” half hotel pan underneath. Cover the oysters with ice and a sheet of parchment or clean linen over top. If you don’t have a perforated pan, ditch the ice (the ice would melt and the oysters will sit in the water and die). Instead, place the oysters in a metal bowl and lay a clean and slightly damp non-dyed linen over top. Store in your fridge above any raw meat.
Oysters will last at least two weeks as long as they’re well-cared for.
Look for a few signs of dead, dying or sick oysters. The shell might be slightly open and when tapped, doesn’t close (depending where they’re from). When shucked, they won’t have as much liqueur and will look dry. And last, and most importantly, the smell check! If the oyster doesn’t have a clean and briny ocean smell but instead has a funky or bad shellfish odor, throw it away.
Don’t forget to clean the oyster before shucking!
Nobody wants to eat a dirty or muddy oyster. Under running water, scrub the hinge and the outside of the shell on both sides using a green scrubbie or nail brush.
Now the fun part! It’s time to shuck.
In your non-dominant hand using a clean and non-dyed linen, hold the oyster with the point facing out.
Slip the oyster knife tip into the hinge at a low angle - about 45°. Using gentle pressure, pop open the hinge by twisting the knife - almost like turning a door handle or revving a motorcycle.
Slide the blade across the upper shell to detach the abductor without cutting into the meat, and remove and discard the shell. Scoop the knife under the oyster to cut the lower abductor free.
Inspect the oyster and remove any tiny bits of broken shell or debris by sliding your pointer finger under the meat. Notice the aroma is clean, sweet, & briny.
Raw oysters are best when served cold. Atlantic ocean cold. Our recommendation is to shuck them and then serve on a bed of crushed ice.
Having people over? Shucking oysters is a great ice breaker and interactive! So your guests can shuck and be self-entertained while you finish the last few details of your dinner party.
What are we tasting?
It can be difficult to describe what you taste in an oyster (or let’s be honest, in wine) without sounding like a pretentious asshole. But if you take a moment to really slow down and taste the oyster, YOU, too, can be that pretentious asshole! We recommend tasting a few without any mignonette or lemon to really focus on the salinity, the body, and the finish.
As you tilt the shell up to your mouth, you’ll first notice the salinity. Oysters filter ocean water and take on the salinity of the waters where they’re grown - eating an oyster is like sampling a shot of seawater. You’ll notice whether the salinity level is high, medium or fairly low.
Next, chew. Yes, chew. The chew is when you begin to taste other notes of the oyster. Chewing helps bring out the sweetness and body of the oyster - some are plump and almost burst while others are soft, silky or delicate.
And finally, the finish is what lingers on your palette after you swallow. Buttery (no explanation needed), notes of cucumber (the fresh green and sweet but just slightly bitter flavor), melon (in the same family as a cucumber but with sweeter and fruitier notes), mineral-like, the list goes on.
First timers: chew a few times to fully taste the brininess and the sweetness of the oysters - it’s a different texture than you may be used to and that’s okay! Some like them hot, some like them cold.
Our favorite ways to eat an oyster:
with bubbles, duh (champagne or cava are both obvious choices)
lemon, cocktail sauce, horseradish or hot sauce
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HAVE A BACKYARD?
Oyster shells have natural calcium and minerals your plants can absorb and will balance pH levels in your soil. Crush the shells, throw them in the garden, and give everything a little water. Your lettuces will thank you.