How to shuck an oyster:
You will need:
Our oyster shucking technique:
- Clean your oysters thoroughly under cold running water in your sink.
- Grip the oyster firmly in a clean tea towel and insert your knife into the hinged edge. Twist the knife to force open the shell.
- Run your knife along the inside of the top of the shell to cut the muscle that attaches the oyster to the shell.
- Lift off the top shell, and then run the knife under the oyster to cut the other muscle.
How to serve your shucked oysters
Oysters have tender and smooth meat with a unique delicate flavour of the sea. That makes them an ideal pairing for Champagne, Sauvignon Blanc, Muscat and Chardonnay wines...or even stout, IPA and lager. Oysters can be grilled, poached, baked, deep fried tempura-style or even added to pies or pasta.