When
opening an oyster you should protect your hands. Hold
the oyster with a glove or dishcloth. Place the oyster
on a firm surface, such as a cutting board, flat side
up and place the tip of a shucking knife into the hinge
of the oyster. Push the tip of the knife in firmly and
then, with a twisting motion, pry the shells apart.
Once the shells are pried apart, slip the knife along
the bottom of the top shell severing the muscle. Remove
the top shell to expose the meat and liquor of the oyster.
Cut the muscle under the meat in the same manner and
enjoy.
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