How To Shuck Oysters At Home
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.