Whether or not it’s getting that crispy pores and skin in your salmon or questioning tips on how to steam mussels, seafood prep takes apply. Shucking oysters particularly can appear a frightening job. At their freshest, the little molluscs are sealed shut, seemingly impenetrable to all however essentially the most expert uncooked bartender. However all it takes is the proper instrument and slightly elbow grease to benefit from the salty slurp of oysters in your personal house.
Final month, the entire SAVEUR crew traveled right down to South Carolina for the Charleston Wine and Food Festival. Prematurely of one in every of our favourite annual occasions—Shucked, a celebration of all issues oysters on the banks of the Ashley River—we met up with one of many collaborating cooks, Trey McMillan, founder and proprietor of Charleston’s Lowcountry Oyster Company and vp of the South Carolina Shellfish Growers Association. McMillan clearly is aware of his oysters, so I requested him to point out me his favourite approach to shuck the shellfish of the hour. His technique is fortunately additionally the most secure, and he assures anybody nervous in regards to the course of: “Don’t be intimidated by shucking oysters at house. It’s a enjoyable studying expertise and a tasty reward.”
There are a couple of completely different kinds of knives made particularly for opening oysters. Some are designed for opening steamed oysters clusters, whereas others are higher suited to reside, uncooked oysters. McMillan recommends a single implement that may do all of it: the New Haven oyster knife. Its uninteresting, thick blade received’t bend underneath stress and McMillan loves the stubby, barely rounded tip. “It’s obtained slightly curve to it to the place it’s form of like a pry bar,” he says of the New Haven, which makes straightforward work of popping the shell open with only a twist of the hand. The angled tip additionally protects the person from damage within the occasion their hand slips throughout shucking. McMillan suggests in search of out a knife with a plastic deal with, which is less complicated to scrub and extra sanitary than wood-handled variations.
There are additionally loads of devices and instruments on the market designed to guard newbie oyster shuckers (suppose chainmail and cut resistant gloves) however McMillan believes a easy kitchen towel is all of the safety you want.
Set Up Your Serving Station.
As soon as your oysters are cracked, you’ll wish to serve or eat them instantly, so get your platter and any accompaniments prepared earlier than you start. For those who’re making any of your personal condiments like mignonette or cocktail sauce, prep them forward of time, or maintain issues easy with a platter of lemon wedges, bottled hot sauce, or ready horseradish. Fill a large, deep dish with crushed ice.
Grip the Oyster.
Fold your kitchen towel right into a sq., then place the oyster on high of the towel with the flat aspect of the shell going through up. Together with your non-dominant hand, fold the towel midway over the oyster, with the hinge aspect going through out.
Make a “Lollipop.”
Maintain the oyster down firmly with the heel of your non-dominant hand; grip the knife in your dominant hand and place the flat aspect of the blade parallel to the shell. Together with your elbow angled upwards and utilizing agency stress, wiggle and press the tip of the knife into the hinge. You’ll really feel a smooth spot, the place, with slightly extra stress, the blade will cross via. “As soon as I stick the blade into the hinge of the oyster and maintain it up,” McMillan describes, “it ought to appear to be a lollipop.”
Take away the High Shell.
The toughest half is over! Now, gently twist the knife till the shell pops open. The abductor muscle is hooked up to the highest and backside of the oyster. Run the tip of the blade alongside the within of the highest shell to detach the muscle, then take away the highest shell.
Set the Oyster Free.
Subsequent, slide the tip of the knife underneath the meat of the oyster to detach the abductor from the underside shell, ensuring to not spill any of the briny liquor. Verify for any sediment or damaged shell, which might simply be eliminated with the tip of the knife or the kitchen towel. Now you’re able to take pleasure in! You may both eat the oyster instantly, or switch it, open-side-up, to the ice as you proceed shucking.
Take pleasure in!
As soon as your dish is crammed with oysters, you don’t even want plates to serve. “It actually is sort of a little excellent meals,” McMillan says. I can’t say I disagree! Serve your freshly shucked oysters instantly, and let your visitors high them to their very own tastes.
