Arm yourself with an Oyster Knife that has a special dull-pointed, thick-bladed knife. When buying an Oyster, they should be clamped tightly shut. If they are open at all and don’t close immediately when tapped avoid it. Before shucking, oysters should be vigorously scrubbed under cold water to remove any dirt, mud or sand from the outer shell. Shucking takes some practice, so keep at it and you it will be second nature to you.
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Hold the Oyster firmly on a board, wrap your hand in a tea towel to protect your hand, with the hinge end of the shell protruding.
Take the Oyster knife and dig slowly and firmly into the hinge with a burrowing motion. Don’t use too much force or you’ll slip and cut yourself
Eventually you will feel the knife penetrate the shell; give it a twist and you’ll hear the little pop as it opens.
Finally slide the knife along beneath the top shell, and once the lid is off slide the knife beneath the oyster to cut the adductor muscle which attaches the Oyster to the shell.
Credit – Head Chef Alex Munoz
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