Try oysters raw on the half shell with lemon juice and mignonette.
Whether you are serving oysters on the half-shell, oysters Rockefeller, pan-fried oysters, oyster stew or any other oyster recipe, opening the oyster shell is not an easy or simple task. Oysters not only create pearls, but they are an excellent addition to your diet. You will find that oysters are high in protein, carbohydrates, fats and they contain a plethora of vitamins. Learn open them, safely, and try them in a variety of ways until you find a recipe to suit your palate.
Instructions
1. Run the oysters under cool water and scrub them vigorously with a stiff bristled brush to remove any grit or dirt.
2. Place an oyster partially inside of a clean kitchen towel with the point or hinge side facing toward you.
3. Hold the towel-wrapped oyster firmly in place with your non-dominant hand and insert an oyster shucking knife through the hinge, pointing down toward the cup of the oyster.
4. Twist the knife once you feel it sink into the oyster to pop the hinge. Return the knife to a flat position.
5. Scrape the blade around the top of the shell to separate the abductor muscle. Rotate the oyster as you do this until the is on the far side of the oyster, facing away from you.
6. Remove the top shell and discard. Slide the knife under the oyster to separate the meat from the bottom shell. Repeat with any remaining oysters.
Tags: abductor muscle