I was once a beginner shucker. And after a bit of practice and a couple of minor injuries, I now consider myself an intermediate shucker, which means I can probably still injure myself if I get too cocky.
|Oysters on the halfshell. Can you hear them squealing? I do, and I don't care.|
|A genuine Prince Edward Island oyster in shell|
Is it hard to shuck an oyster? Yes. Can one hurt one's self while shucking an oyster? Yes.
|Ain't she sweet? Oyster in shell waiting to be violated.|
- Lay the oyster down on a towel with the bottom facing up and hinge pointing towards your dominant hand (i.e. the hand with which you would use to stab someone using a weapon). The bottom side is usually the side that curves upwards (concave side up).
Ain't she sweet? Oyster in shell waiting to be violated.
- Wrap and hold the front end of the oyster in the towel. Wiggle and jam the shucker/knife into the back hinge of the oyster until you feel it sitting firmly in the hinge.
Jamming the shucker/knife into the back hinge of the oyster.
- Turn the knife/shucker 90 degrees (90°) until the hinge is busted.
Turn the shucking knife 90° degrees to unhinge the shell and listen to the oyster scream in pain.
- Run the knife along the inside top lid of the oyster to loosen the meat and then remove the top shell/lid.
- Rinse the oyster meat under cold running water to wash away any sand that might be floating around. The oyster is still attached to the bottom shell.
- Run the knife underneath the oyster meat along the bottom shell to loosen the rest of the meat. Gently rinse again.
- Scoop the screaming oyster into your mout. Savour it as it screams silently down towards your digestive tract!
|Screaming, disrobed oyster.|
And that is the end of my lesson in shucking an oyster. The end. Of the oyster.