Oysters on the Half Shell

August 13, 2013

303

Here is how to properly shuck an oyster... enjoy!

First off, there are many different varities of oysters. Talk to your fishmunger; he can recommend the best oyster for you.

Next, look at oyster. The shell should be tightly closed (if it’s open this means that the oyster is already dead) and the smell should not be foul.

Always try to buy oyster on the day or the day before you are serving them.

When you get home, simply refrigerate the oysters. Do not store them in ice; the cold will kill the oysters.The oyster starts at a point (called the hinge) and then flares outward into its shell shape.

The oyster may be coverd with dirt and other small debris. Make sure you scrub the shells thoroughly under cold water before shuking them.

First, you will need a short and sturdy oyster knife. You will also need a dishtowel to hold the oyster in place while you crack it open. You may also want to wear an oyster glove to prevent from slicing your hand open with the oyster knife. If you don’t have an oyster glove (because frankly there’s no real point in investing in one…) use a thick oven mitt as I do
.Migonette Sauce Recipe
Ingredients ?

½ cup red wine vinegar

1 green onion, thinly sliced

½ shallot, minced

Freshly ground pepper

Sea salt

Step 1: Place the tea towel on a flat sturdy surface.Wrap your hand with half the towel and set the oyster flat on the remaining part.Hold down the flared end of the oyster with your wrapped hand. Step 2:...
See the full directions on my site

Nutritions

Calories
59

Sodium
27mg
1% DV

Fat
3g
5% DV

Protein
1g
3% DV

Carbs
8g
2% DV

Fiber
4g
17% DV