OK, I just bought a dozen locally farmed oysters at the farmer’s market and an oyster knife at Sur La Table. How the hell do you open the damn things. They make it look so easy on the Food Channel and my local seafood restaurant. I don’t notice any obvious delineation between the shell halves. Also, any advice on how to not impale myself would be appreciated.
It’s hard to explain verbally. I’m sure if you google around you’ll find some illustrated instructions.
If you don’t have an oyster knife, use a spackler (spackling knife), or a broad flathead screwdriver, or a rigid kitchen knife (be careful). Cut across the shell and wedge your tool to the joint and pry.
Pop em and seperate the oyster. Look for a pearl.
Well, I ended up cheating. The first website I saw said to take a pair of pliers and break the lip off. This technique works pretty good, even though it leaves a bit of a debris field and is not particularly aesthetic. The oysters however, are delicious!
This is the kind of thing that could lead to personal injury.
I don’t know how difficult it is to open them once you’ve used the pliers option, but if it requires much pushing force with the knife, be very careful that the knife doesn’t slip and jam into the side of the thumb of your other hand. Even though the knife is dull, you’ll feel like your thumb (or the fleshy base if you happen to hit that) has been forcefully smashed with a hammer if you do. After it happened to me I resolved to wrap the oyster in a towel folded over several times and/or use heavy denim and suede work gloves anytime I do that in the future.
I don’t know how difficult it is to open them once you’ve used the pliers option, but if it requires much pushing force with the knife, be very careful that the knife doesn’t slip and jam into the side of the thumb of your other hand. Even though the knife is dull, you’ll feel like your thumb (or the fleshy base if you happen to hit that) has been forcefully smashed with a hammer if you do. After that happened to me I resolved to wrap the oyster in a towel folded over several times and/or use heavy denim and suede work gloves for any future oyster opening.
Please don’t ever use a knife EVER.
It has nothing to do with your knife skills. Shucking can be dangerous even with the proper equipment and all the safety precautions.
Always use a towel to keep it from sliding around.
I lay the oyster rounded side down on a towel. Then fold or bunch up the towel over the top facing side. Hold it down firmly so that it will not move around at all.
The pry point is the small hinged side. Dig your shucker in there a bit until it feels nice and secure and begin to pry it open. It usually take a bit of force. But not to much because the shell can break and you can either hurt yourself or get shrapnel in your oyster.
It is hard to describe in words but I thought I would give it a try.
I have shucked many thousands. I have hurt myself many times getting good.
Always use a towel.
Always use an oyster shucker. (I to have used all sorts of things. Beware!!!)
Rinse them right before you shuck. It will reduce the amount of shrapnel.
Get a good towel folding technique down that will keep the Oyster secure and protect your hand somewhat.
Get in there nice and snug right off the bat. That will reduce breakage. Then pry kinda slowly with smooth even force.
Have fun and enjoy
Wow! Just noticed a double post when I thought I was merely editing for clarity. My apologies.
Thanks, I think identification of the pry point is key. I managed to open a couple prying at the side, but then gave up and used the pliers again. The rest of your explanation makes perfect sense. The oysters are fantastic though, inexpensive, locally farmed and harvested that morning. I’m going to make a habit of getting them and dammit, I WILL master the technique.
Just never, ever rush. I stabbed myself through the hand with an oyster knife last year. Hurt like a mofackey and forced me into Urgent Care. One tetanus shot, a round of antibiotics and some impressive bandaging later, I have a small scar that bisects the lifeline on my palm.
I learned this from Julia Child! First: get a “church key” can opener (they are getting hard to find now!
Seconf: go to the joint end-you will find a little depressin and a gap btween the shells. Insert the narrow end of the church key, and pry the joint apart! This works like magic, and you DON’T risk cutting yur hand with an oyster knife!
Plus, you don’t drop shell fragments into the oyster.
This is an excellent idea. The cool thing is that Julia Child was a resident of Santa Barbara and was a fixture at this very farmer’s market. I’ve only recently started to attend the Saturday farmer’s market, so I’ve never experienced a Julia Child sighting. The Tuesday night farmer’s market is much better in the sense that you can drink beer at bars and people watch.