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How To Shuck
"Why, when the world’s mine oyster, which I with sword will open"
William Shakespeare
Oysters have bi-halved shells to protect their delicious soft bodies. The shells are attached to each other with a hinge. The abductor muscle is the muscle that joins the two shells together. The oyster will use this muscle to clam up tight as soon as it is removed from the water.
The art of opening an oyster
With a little bit of practice and the right tool, it is easier to open an oyster than peel a prawn.
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| Step 1.
Put on gloves. Hold the oyster, flat side up, with the point end towards your tummy.
Using your shucking knife, bash off the filly edge of the shell.
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Step 2.
Insert the shucking knife between the upper and lower shells at the rounded edge.
Wriggling the knife as you do will help penetrate the shells.
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| Step 3.
Using a twisting motion, pry the shells apart.
Slide the knife slowly from side to side up against the top flat shell.
Be gentle but firm so as not to damage the oyster or loose any of the liquor.
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Step 4.
Carefully slide your knife under the oyster and cut the abductor muscle. Then gently turn the oyster over inside its shell.
Well done, presented like a professional!
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