Matt Duckor, photos by Linda Pugliese & David Cicconi
Earlier this week, we took at look at the best examples of a new class of modern oyster bars opening around the country.
While these bivalve palaces have made innovative changes to the classic shellfish shack formula—things like adding vegetable sides and composed entrees—they still pay ultimate respect to the unadorned raw oyster.
So, along with the help of Maison Premiere chef Lisa Giffen, we decided to break the process down and take a step-by-step look at extremely simple process of shucking oysters at home.
All you need to start is a clean kitchen towel, a shucking knife (this basic one from OXO works great), and your oyster.
With the flat side of the oyster pointing up, insert the tip of shucking knife into oysters “hinge,” or the narrow point where to flat and cupped side of the oyster meet.
Twist the shucking knife to separate the flat and cupped sides of the oyster shell.
Once you’ve popped the hinge open, run the knife along the flat side of the oyster to fully separate the two halves of the shell.
SEE MORE: How to Order Oysters Like a Pro
You should be to easily remove the flat portion of the shell.
Scrape your knife underneath the oyster to ensure it’s fully separated from the cupped portion of the shell.
Repeat a dozen times and enjoy. Up your game with any of these oyster ices.