Topic · French Christmas Menu Masterclass
Oyster Opening Tips
- Protect your hand by wearing heavy-duty rubber gloves or enclose oysters in several thicknesses of a folded kitchen towel.
- Hold the shell in the palm of your hand with the left valve, the deeper side, down. Locate the beak (the hinged part of the oyster–the narrow end), and with a back-and-forth motion gently work the tip of the oyster knife between the shell halves.
- Once the knife has penetrated the shell (by 1/4 inch or so) make sure the oyster is firmly impaled on the blade by giving the shell a few shakes. It should remain firmly stuck on the end of the knife.
- Working very carefully, twist the knife back and forth to open the shell.
- Once the shell is opened, slide the knife across the top of the shell to cut the adductor muscle and run the knife under the body of the oyster.
- Discard the top shell.
