After a few practice runs, it will quickly become your fail-proof shucking method. The trick: Don’t use force, use finesse.
- First, find a really good shucking knife, one with a supersharp blade, plastic handle so that it’s sturdy and works efficiently.
- Put on a glove or wrap a thick towel hand before you grab your oyster.
- Place the oyster cup, or rounded side, down on a flat surface, using your gloved hand to hold it in place.
- Holding the knife horizontally, place the tip into the hinge (the pointed tip of the oyster) at a forty-five-degree angle. Carefully jimmy the knife into the hinge using just a little bit of pressure, twisting the knife a few times to release the hinge. You’ll feel the top shell pop slightly once you’ve released it.
- Once the top shell pops, turn the blade of the knife toward you so that it’s now vertical — this twist will separate the two shells. Then, holding the oyster in your gloved hand, slide the knife horizontally against the inside of the top shell to sever the adductor meat from the shell. Remove the top shell completely.
- Slide the knife underneath the meat inside the cupped shell to release the second adductor muscle.
- Slurp it straight from the shell…”Oysters come with their own biodegradable plates”!
Taken from Shucked: Life on a New England Oyster Farm by Erin Byers Murray