What you need
An oyster knife with a short, rigid blade, a thick cloth or a cut-resistant glove, and a very fresh oyster (heavy, closed, full of clear water). Safety first: always protect the hand holding the oyster.
Ostra Regal · How-to
How to open an oyster: step by step
Open an oyster safely and cleanly, like a professional shucker. The right move, the right knife, the right grip.
- 1
Protect your hand
Set the oyster in a folded cloth or wear a cut-resistant glove. Cup down, hinge (the pointed heel) towards you.
- 2
Find the hinge
The opening point is at the heel, the pointed back of the oyster, not on the side.
- 3
Insert the knife
Slide the tip into the hinge and apply firm pressure with a slight lever motion until you feel the shell give.
- 4
Cut the muscle
Run along the inside of the flat shell to cut the adductor muscle holding the two valves.
- 5
Open and clean
Lift the flat shell. Remove any shell fragments and keep the first water, or let it renew.
- 6
Free the meat
Pass the blade under the flesh to free it from the cup: it will be easier to eat.
Questions fréquentes
- Should you discard the first oyster water?
- No, the first water is full of flavour; some prefer to let it renew for a clearer liquor.
- How to open an oyster without hurting yourself?
- Always protect the hand holding the oyster (cloth or glove) and keep the blade pointed away from you.
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