Getting Started:
Oysters can be a bit stubborn to open, so you will need a few tools to successfully open them without looking like a caveman or getting a bunch of shell in the oyster (gross). As I'm writing this I'm also eating scrambled eggs and just realized there was a huge piece of shell I missed that was crunching around in my mouth 🤮🤮🤮
Tools:
Oyster knife - you do not need a sharp oyster knife to open oysters, and I actually recommend going with a duller option so you don't accidentally cut yourself. The one I have below is a bit large for these XS oysters, and I would recommend going with a smaller knife such as this Mercer Culinary Knife ($18.47) if you prefer just eating smaller oysters on the half shell.
Clean (but not necessarily nice) washcloth or rag - these are going to get pretty gross as they pick up a bunch of the algae on the outside of the oyster so I recommend using an old one or just designating a few just for oysters. You will also use this washcloth to wipe the knife off between oysters to limit the amount of shell you get in your oysters.
Tray (optional) - this isn't needed to enjoy oysters, but speaking from my own experience, this was one of the best purchases I've ever made given the price and how much it is used. The ones I bought from Amazon no longer appear to be available (75 ounce Winco Brush Aluminum), but there is a 160 ounce Winco option available ($28), which may actually be a better size.
Oyster Gloves (optional) - these are really only needed when shucking larger oysters, but you can also use them for smaller ones and will protect your hands
A few pointers on selecting the oysters you are going to eat on the half shell.
The smaller the oyster, the easier it will be to open. So stick to the Pacifics labeled small (s) or extra-small (xs). Kumos, Olympias, and for the most part anything without the name Pacific or Griller are good options as well.
Oysters that are beach grown will typically be more brittle and difficult to open than tumbled oysters.
Oysters harvested directly on the beach (with a valid WA shellfishing license) are generally going to be much more difficult to shuck than those purchased from a farm. Oysters naturally grow in clusters so there will be many oysters attached to one another and growing in abnormal formations, making it more difficult to find the hinge and open. They will also likely be much larger and mature than those you purchase from farms or get in restaurants. For larger oysters (not harvested on public beaches) it is easier to skip the shucking part and place them on a grill - they will naturally open from the heat. But as your daily reminder, you are required by law to leave the shells of oysters harvested on public beaches on the beach, so you will need to shuck them on-site.
Shucking Time: Are you ready to slurp some oysters?!
Above: 1 Dozen XS Pacifics ($16) beach grown from Hama Hama (Lilliwaup, WA)
First step will be locating the hinge. The hinge is located on the opposite side of the shell from the fringe - which is the jagged front part of the oyster. In the picture above you can see that I placed the hinge near the lemon for all oysters and the fringe is towards the edge of the tray. You will also want to identify which is the top and bottom of the oyster shell. The top shell will be relatively flat, while the bottom will be more curved or 'cupped'. You will want the top shell on top when shucking. In the picture above I have placed the top shell facing up for each of the oysters as well.
You can see the hinge just above my bottom thumb in the picture below.
Now that you have identified the hinge and top shell, you will want to insert your oyster knife into the hinge. Below is a visual of where you place the oyster knife in the hinge.
Cover the top of the fringe with the washcloth (if not using gloves) for a better grip and to avoid accidentally getting cut from the edge of the shell. Place your non-dominant hand on top of the wash cloth and grip the shell. Slowly insert the oyster knife into the shell - do not use much force, as you don't want your knife to go through the shell. Note: opening the shell is the next step below
Then rotate the knife 90 degrees and you should hear a slight 'pop' - the key to opening an oyster is the rotation, not the force from inserting the knife into the hinge. You can now see a small gap on the sides of the oyster
Now that the oyster is open, glide the knife along the right side of the oyster to separate the adductor muscle holding the top and bottom shell together
With the adductor muscle now separated from the top you can lift off the top part of the oyster shell leaving behind the bottom shell with the oyster and its 'liquor' (the briny liquid in the oyster shell). You will then want to glide your knife below the oyster to dislodge the oyster from the adductor muscle on the bottom shell so you aren't awkwardly trying to shovel it in your mouth with a fork when you go to slurp it.
Above: pointing the knife to where the adductor muscle is located.
Fun Fact: You can also eat the adductor muscle which tastes similar to a scallop
Now you can squeeze a little lemon, top with a mignonette, or go full plain.
Mission Accomplished: In my belly
ON TO THE NEXT!
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