How to Shuck an Oyster

First place the oyster in a kitchen towel and lay it firmly on the counter, this is easier for beginners and will help protect your hands, especially if this is your first time shucking. Then, drive the point of an oyster knife into the hinge, and twist to pop open the shell. Run the knife along the top shell to release the oyster, then along the bottom, making sure the oyster floats freely. Have a plate with coarse salt or a bowl filled with crushed ice ready to place your shucked oysters on as you go.

Watch me shuck an oyster:

Beyond eating them right out of the shell with a few drops of mignonette, here are some other fun recipes to try:

Beet & Red Wine Mignonette with Pink Peppercorns

A traditional accouterment for freshly shucked raw oysters and cold seafood platters, mignonette is a simple sauce of minced shallots, vinegar and cracked black pepper. Get the recipe >>>

 

Vietnamese Oyster Pancake with Nuoc Cham

This is Viet–inspired street food at its simplest and best. I use my hands to break apart a pancake, dipping it into the sauce. Get the recipe >>>

 

Andouille, Crab & Oyster Gumbo

The stars of this gumbo are the fresh, shucked oysters and crab meat. Get the recipe >>>

 

Baked Oysters with Marmite

The depth of flavor is what makes this dish work, it’s an umami tsunami from the marmite, the cucumber-metallic finish of the oyster and the rich duxelle. Get the recipe >>>

 

Oyster Hush Puppies with Pepper Mojo

I love to make these oyster hush puppies for a crowd at my house. Get the recipe >>>

 

Montauk Scallop and Oyster Pan Roast

This is the edible equivalent of “shut up and kiss me.” For me, scallops and oysters are a perfect briny, oceanic tandem, and this recipe marries them perfectly. Get the recipe >>>