Shuck Oysters like a Pro

Shuck oysters like a Pro

One of my favorite traditions of summer is being surrounded by friends and family and gathering to shuck oysters and enjoy together. Recently, my sister reached out to me for tips to shuck oysters like a pro. After a day at the museum my wife, sons, and I headed to The Seafood Shop in Wainscott to procure some fresh and delicious Peconic oysters. My first tip for the perfect shucked oyster is to get the best quality oysters in your area. The Seafood Shop is my go to place for the finest fresh seafood while in the Hamptons. I’m fortunate to also have contacts with fishermen in the area who offer some really nice catches throughout the year. Wherever you are, just learn where you can get quality seafood.

When we returned home we set up to spend a relaxing evening enjoying the summer weather out on the deck. Shucking oysters ended up being a great family activity and a fun way to bond with my sons. They were curious about the process and eager to try oyster shucking on their own. As I’ve mentioned, a lot of great family food traditions are based on interactivity. Those are the moments you really engage and bond.

Back to the business of how to shuck oysters…First, you want to wash them well. Be sure to use cold water! I place my oysters in a colander and rinse well. Carefully check for and rinse off any mud, or possible seaweed. Next, prepare a deep ice tray to preserve the freshness of the oysters as you prepare them. In this case I used a deep baking dish. I layered the bottom with paper towels to absorb some of the moisture, followed by a lot of ice, and covered with a cloth. Place the oysters on the cloth and move on to step two.

You’ll need a thin and long dish cloth, a firm cutting board, and an oyster knife. Wrap the cloth around the hand opposite of the hand you will be opening the oysters with. Run the blade of your knife along the back of the oyster. Remove any remaining mud and wipe knife clean. Place the blade at the opening of the back of the oyster. Press your knife to pop the top of the oyster shell off. Run your blade along the top shell to disconnect any of the tissue of the oyster. Using your blade loosen the meat of the oyster to make it easy to slurp. Remember to pay special care to keep as much of the liquid naturally in the oyster in place as possible. It is a quintessential component of a tasty fresh oyster experience. Also take care to clean off any mud and to keep your knife clean of it.

Now you’re ready to serve! I enjoy serving oysters in their purest form and enjoying with just a squeeze of fresh lemon juice. For the adults you’re hosting, a nice rose champagne or white wine goes really nicely with oysters. Enjoy the video tutorial and let me know in the comments below other recipes or chef tips you would be interested in me sharing with you. Until next time!