Opening the oysters is a delicate process that involves penetrating the shell and removing the pulp without losing the delicious nectar it contains, namely the juice. Breaking the leathery shell to get to the heart is a task for a steady hand accompanied by the correct tools. Learn how to choose the oysters to shell, the right technique to do it and how to eat them once they are free from their casket.
Steps
Method 1 of 3: Prepare to Shell the Oysters
Step 1. Choose fresh oysters
They should still be alive when you shell them: if they are dead it is not safe to eat them. Choose oysters with the following properties:
- Closed shell. If the shell is open, the oyster is probably dead. Tap the shell lightly to try: if you close immediately the oyster is alive and you can eat it without problems.
- Smell of the sea. Fresh oysters smell of brackish air, the same one breathes in the sea. If it smells like fish or has a suspicious smell, it's probably not fresh.
- Feeling of heaviness. Place the oyster on your palm. If it feels heavy to you, it is probably filled with salt water and therefore was recently collected. If it is light, the water has dried and is no longer fresh.
Step 2. Keep what you need close at hand
In addition to a cage of fresh oysters, you will need the following:
- A stiff bristle brush.
- Resistant gloves.
- An oyster knife or other knife with a sturdy blade that won't break.
- A bed of ice to keep oysters fresh until ready to serve.
Step 3. Anatomy of the oyster
Before you start shelling, take a closer look at the oyster to learn how to handle it.
- The hinge is the muscle that binds the upper shell to the lower one in the pointed part.
- On the opposite side is the rounded front of the oyster.
- The upper part is the one with the most flattened shell.
- The lower one has a concave shell.
Method 2 of 3: Shelling
Step 1. Put on your gloves
Oyster shells are sharp and you will cut yourself if your hands are not protected by a pair of sturdy gloves or canvas. Don't avoid this simple security measure.
Step 2. Scrub the oysters to clean them
Use the stiff brush to scrape debris from the outside of the shell.
- Rinse under cold running water.
- While handling them, double check that the oysters are fresh and alive.
Step 3. Hold one in your hand with the concave side down
The curved side should be in contact with your palm. The tip, or hinge, should be facing you.
Step 4. Insert the knife into the hinge
Point it down inside the concave part. Using a twisting motion, separate the two shell parts. You should hear a "pop" as you turn the knife into the hinge.
Step 5. Slide the blade along the top of the shell
Work with the blade as close to the top of the shell as possible and go from the hinge to the other side of the oyster. Continue using a twisting motion to separate the two halves.
- The shell will be closed as if it were sealed, so be careful not to slip the knife while you work.
- Do your best not to crumble the shell. A few pieces that come off will go in, but the shell should mostly remain intact.
- Do not tilt the oyster and do not turn it over or the juice inside will come out.
Step 6. Open the oyster
Once the two parts of the shell have been separated, open the oyster always keeping it horizontal. Run the knife along the top shell to separate the stuck pulp.
- Check for any debris or sand.
- If you prefer, you can separate them by paying attention to the shell, so that guests don't have to do it before eating them. Put them back on the concave part of the shell before serving.
Step 7. Serve your oysters
Place them on a bed of ice still in their water.
Method 3 of 3: Eat the Oysters
Step 1. Squeeze something on the fresh oyster
Hot sauce, vinegar sauce, or lemon juice.
Step 2. Bring the oyster to your lips and take it
Slide it into your whole mouth in one fell swoop.
Step 3. Drink the juice
Salt water is the perfect accompaniment.
Advice
- Fresh oysters should be stored in the refrigerator for up to a week. The shelled ones covered by their liquid can only last two days.
- Oysters can be eaten all year round, however their meat is not very good in the summer when temperatures rise.
- Placing them in the freezer for 15-20 minutes can make shelling easier, but the freshness will suffer a little.
Warnings
- Never use your bare hands to hold oysters. The edges of the shell are sharp and opening them may cause injury.
- Once you have slipped the knife inside the oyster to open it, it is important to use the right twisting motion, with the correct angle and good strength to be able to open it without damaging the pulp.
