Oysters can be served raw on the half-shell, whole or as an ingredient in any variety of dishes such as soups, stews, dressings and casseroles. When included in these dishes, the oysters are typically removed from their shell prior to cooking and are eaten with the same method as the rest of the dish. When oysters are cooked through a more basic process of steaming or baking, however, enjoying their taste requires some effort on the part of the diner.
Instructions
1. Put on an oyster glove for safety if you are eating cooked oysters with shells that did not open slightly during the baking or steaming process.
2. Insert your oyster knife in between the two halves of the shell and exert a slight upward pressure to pry open the top half. Keep a firm grip on the oyster while prying to prevent knife slippage. Make sure to hold your oyster in a level position to ensure the juices do not spill while you're opening it.
3. Cut the oyster meat from the oyster shell using a kitchen knife. A spreading knife or a dulled version of a small kitchen knife works best.
4. Pick up the oyster meat with an oyster fork and eat it--you can use a small fork or spoon, but an oyster fork is best. Alternatively, slurp the oyster meat out of from the wider side of the shell by cradling the shell between your thumb and index finger and bringing it to your lips as you do when eating a raw oyster.
Tags: oyster meat, kitchen knife, meat from, oyster fork,