Gear
- Oyster knife (short, blunt).
- Glove or folded cloth, to hold the oyster and protect your hand.
Steps
- Cup down. Hold the oyster with the deep shell (cup) facing down, and the hinge toward you.
- Find the hinge. Press the knife tip into the hinge.
- Twist, don’t stab. Rotate the knife to pop the upper shell (lid).
- Slide and cut. Run the blade along the top shell to sever the adductor muscle.
- Lift the top shell. Throw it away.
- ‘Finish’ the oyster. Slide the knife under the oyster to cut the bottom muscle, then flip the meat, and leave inside the shell. Do not discard the liquor, as this will prevent the oyster from drying out and adds to the flavour.
