How to shuck

To shuck oysters safely and efficiently, you'll need an oyster shucking knife and oyster glove are pretty helpful for extra protection. Here's what to look for in gadgets:

 

Hold the oyster: Hold the oyster in your non-dominant hand. 

Insert the knife: Using an oyster knife, wiggle the tip into the hinge between the two shells. 
Pop the hinge: Twist the knife to pop the hinge open. 
Separate the shells: Slide the knife along the oyster to the top and twist again to separate the top and bottom. 
Release the meat: Sweep the knife under the oyster to separate the meat from the shell. 
Clean the oyster: Remove any shell, grit, or dirt from the meat. 
Knives and gloves are avalable: Oyster Shucking Set
Oysters are incredibly versatile, and you can enjoy them in several delicious ways. Here are some tips on what to do with oysters, depending on how you prefer:

Best served fresh: Make sure to buy oysters from a reputable source and serve them chilled.

Accompaniments: Serve with lemon wedges, mignonette sauce (a mix of vinegar, shallots, and pepper), hot sauce, or a cocktail sauce.

Pro tip: Ensure you properly shuck the oysters and retain the "liquor" (the briny liquid inside). It adds flavour to the raw experience.

Fresh Oysters

Grilled Oysters

Simple preparation: Place oysters on a hot grill until they pop open slightly. Then, add a little garlic butter, lemon juice, or herbs like parsley for extra flavour.

Variations: You can top them with Parmesan cheese, breadcrumbs, or bacon for a heartier dish.

Cooking time: Typically, it takes about 5-7 minutes on a medium-high grill.

Oysters Rockefeller

Classic preparation: This involves topping oysters with a rich mixture of butter, herbs, spinach, and breadcrumbs, then broiling them until golden and bubbly.

Serve as an appetizer: It’s a decadent dish, great for special occasions or fancy dinners.

Fried Oysters

Crispy goodness: Coat oysters in seasoned flour, cornmeal, or panko breadcrumbs and fry them until golden. The exterior becomes crispy while the inside remains tender.

Serve with dips: Try them with tartar sauce, remoulade, or a spicy aioli.

Tip: Fry them quickly (about 2-3 minutes) to avoid overcooking.