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SHUCKING: THE RIGHT TECHNIQUE AND TOOLS

  • Wash and scrub your oysters right before shucking them.
  • Working over a flat surface, place a folded tea towel in the palm of your hand and hold the oyster securely in place.
  • Insert the tip of a knife into the oyster’s hinge (pointed side). Make sure to keep your thumb on the shell to avoid injuring yourself with the knife.
  • Gently twist the edge of the knife to pry the oyster open.
  • Sever the muscle holding the oyster in place by sliding the knife tip along the shell. Be careful not to pierce the oyster so it remains nice and juicy.
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