Here’s how to shuck an oyster cleanly and perfectly with an oyster shucking knife. A step by step tutorial and video to help you shuck oysters like a pro!
No oyster shucker? I show you how to do it with a flat head screwdriver instead as well. Plus, how to store, serve, and eat raw oysters too.
- How I learned to shuck an oyster
- Parts of an oyster What to look for in your oyster
- How to shuck an oyster (step-by-step guide)
- Serving tips
- How to eat raw oysters
- Oysters and PEI
You may think you’ll NEVER need to shuck an oyster in your life, but you never know. And if you’re reading this, chances are, you do want to know!
Shucking an oyster is not quite as straight-forward as you may think it is. And just like popping a bottle of champagne cleanly and perfectly in front of your friends, shucking an oyster without stabbing yourself is plenty impressive too!
I didn’t think I’d ever need to shuck an oyster either, until I found myself in a boat, visiting an oyster farm with a group of foodie buddies in the breathtakingly beautiful waters and coast off of Charlottetown, Prince Edward Island, Canada.
And I learned straight from the mouth of a pro, and I’m here to share it all with you!
How I learned to shuck an oyster
A few weeks ago, I had the delightful pleasure of visiting Prince Edward Island, and learning so much about this special place, aptly called Canada’s Food island!
The good folks at Food Island Partnership took us to amazing places, not only to share the beauty and food of PEI, but also the wonderful people that made all of that possible.
There’s the “Canadian nice” that most of the world knows about, and then there’s “Atlantic Canada nice” which is a whole other world of kind, warm hospitality and sense of community that we experienced while in PEI.
We – a group of food bloggers – went on a boat to a mussel farm where we got to see how mussels were grown, taken care of, and harvested.
Next, we visited a PEI potato farm, where we learned all about the history of potato farming and how the methods have evolved over the years. We also learned about PEI beef farms and how much care they put into the process.
And finally, we visited an oyster farm where we went on a tour to learn about oyster farming, how they grow oysters, take care of them, and harvest them throughout the year.
Raspberry point oysters
James Power (pictured below) at Raspberry Point Oysters took us out on their boat to show how they grow their many different varieties of oyster.
From the “birds and bees” of oysters to how they protect them during winter, to how they clean, process, and sort them, to their sustainability practices to lower their carbon footprint, we got a crash course on oysters.
He also showed us how to shuck oysters while on the boat, and the basics of oyster tasting (merroir).
Parts of an oyster
The first step in shucking an oyster is to know your oyster. Because you can’t shuck it, if you don’t know what the shuck you’re shucking…
An oyster has two shells. The top shell is fairly flat, and the other (bottom shell) is curved. The curved shell is the cup of an oyster , where the oyster meat rests. The deeper (or more curved) the cup is, the more plump the oyster.
The pointed end where the two shells meet is called the hinge of the oyster .
Ingredient Spotlight
What to look for in your oyster
- When you hold an oyster in your hand, it should feel a bit heavy (i.e. not empty).
- The shells should be closed .
- There should be no holes or damages in the oyster shells .
- BONUS – If the c up of the oyster is deep (deeply curved) , the oyster meat is likely to be larger or more plump too.
How to shuck an oyster (step-by-step guide)
Step 1 – Prepare the tools
Once you are familiar with the parts of the oyster and what to look for (image 1) , now you can make sure you have the right tools.
- You’ll need an oyster shucking knife . It’s perfectly designed to shuck oysters. So, I highly recommend it.
- A thick cloth napkin or dish towel. This is to grip the oyster AND also to protect your hand. You can also wear a cut resistant glove underneath if you like.
- If you don’t have an oyster shucking knife, you can also use a flat head screwdriver WITH a small knife (such as a paring knife). A butter knife may work, but might not be sharp enough, so I don’t recommend it.
Step 2 – Clean the oysters
The next step is to clean the oysters. Scrub the oyster gently under cold running water to remove any surface grit (images 2 – 3) . Then pat dry (image 4) .
Step 3 – Insert oyster shucker into the hinge of the oyster
Fold the napkin (or multiple if needed) so that it’s several layers thick, AND covers your whole palm.
Hold the oyster by the napkin in your palm, with the cup (curved) side of the shell resting on your palm. The goal here is to find a spot in which the oyster shucking knife can be inserted into the hinge of the oyster.
Firmly hold the oyster shucking knife in your other hand and insert the point of the knife into the hinge. Look for a spot that looks more open, and gently but with firm pressure, rock the oyster knife in until the tip is firmly inserted in the hinge.
You should be able to hold up the oyster with the knife (image 5) .
With a screwdriver – You should be able to use a flat head screwdriver in place of a shucking knife to do the same.
Step 4 – Open the oyster
Once the oyster knife is in the hinge, gently rock the knife while putting controlled, firm pressure to push the oyster knife in further (image 6) .
What to expect
When this step is done right, the oyster knife goes inside the oyster just enough, and the rocking motion “pops” the two shells apart (image 7) . They are now separated, but still connected through the oyster inside.
This step can be tricky if you’re not familiar with shucking oysters.
You may accidentally break off layers of the shell instead of opening it, and that’s ok!
The oyster knife could also slip through and “stab” the oyster in the cup. Too many “stabs” might cut up the oyster too much, so be careful. Controlled pressure and practice will prevent this from happening.
Just avoid stabbing your palm with the oyster knife. That’s where the cloth napkin comes in handy.
Step 5 – Separate the shells
Place the oyster knife horizontally between the two shells that were popped open near the hinge (see video for reference) (image 8) .
With a rocking motion, pry open the shells further if you need to (image 9) . Move the oyster knife blade through the whole oyster, as close to the top shell as possible (images 10 – 11) .
The top shell is connected to the oyster via the adductor muscle, which in turn is connected to the bottom shell (cup).
The blade of the shucking knife should cut the adductor muscle close to the top shell as you move through the oyster and completely separate the two shells.
If you’re using a screwdriver, switch to a small straight-edged knife to complete this step.
Step 6 – Sever the bottom adductor muscle
Now that the top shell is removed (images 12 – 13) , we need to separate the bottom shell from the adductor muscle (image 14) .
Run the blade of the shucking knife (or another sharp small knife or paring knife) along the bottom of the bottom shell where the adductor is attached (image 15) . This should separate the oyster meat from the bottom shell.
Be careful and make sure to keep the oyster meat in the cup, and not drain the oyster liquor (the clear, briny liquid found inside the oyster) (image 16) .
To make sure the oyster is now detached, gently shake the cup, and the oyster meat should jiggle. If not, gently push the oyster meat to make sure it’s loose.
How to use a screwdriver and small knife to shuck oysters (step by step images)
Step by step pictures to show how you can use a flat head screwdriver and small knife to shuck oysters if you don’t have a shucking knife (images 17 – 24) .
Step 7 – Storage
Oysters should be kept nice and cold. They are served on a platter with crushed ice to keep them chilled.
But if I’m shucking oysters before serving them, this is how I store them.
Soak paper towels or cloth napkins with cold water and wring them out so that they are not dripping.
Place these on a tray or baking sheet, making sure to create many wrinkles in the napkins. The grip from these wrinkles should keep the oysters upright and in place.
As you shuck oysters, place them on the tray, making sure the cups stay in place and won’t topple over. You don’t want to lose the oyster liquor, especially if you’re serving the oysters fresh.
Cover the oysters loosely (on top) but well with plastic wrap to prevent them from drying out.
I usually only shuck oysters up to 2 days in advance. However, they can be stored in the fridge for 4 – 5 days , depending on when they were harvested. I would recommend keeping them in the coldest part of your fridge.
Serving tips
To serve shucked, fresh oysters – Place crushed ice on a serving platter, and place the shucked oysters over the crushed ice.
Since the oysters are not connected to the bottom shell, they should slide right out of the shell when you tip it into your mouth.
You can enjoy raw oysters just as they are, or feel free to add a squeeze of lemon juice or cocktail sauce, or mignonette sauce , or even hot sauce. Add just a little of any of these additions you like to the oyster.
Or make an oyster bar with all of these sides.
How to eat raw oysters
Tip the wide end of the oyster (opposite the hinge) into your mouth, and the oyster should just slide right in! Slurping is very much recommended too!
Some prefer to simply swallow the oyster, while some like to chew the oyster first. While either way is fine – the correct way to actually taste the oyster is to chew it first.
As James said – “chew, chew, swallow”. Two chews and then swallow to taste the salinity of the oyster liquor, the flavors of the meat, and then the sweetness from the adductor muscle.
Oysters and PEI
I LOVED my brief time in PEI, and learning all about oysters! It made me appreciate oysters (and seafood in general) even more than I have in the past.
Chef Ilona, who we met during out first night in PEI, even talked to us about what impacts the flavors of oysters in different regions of PEI and around the world. She even explained how the red soil that is so unique to PEI impacts the flavor of their oysters.
There are many different varieties of oyster that you can find in PEI. Just like tasting wine, oysters have nuanced flavors that you can experience and enjoy.
One thing I’m particularly passionate about is to learn the stories about and the history of the food we eat, what makes it all special and unique to a region or a culture, and how to appreciate all the flavors.
And I even learned a new party trick – how to shuck oysters!
Recipe
How To Shuck Oysters
Equipment
- 1 Oyster shucking knife
- 1 Cloth napkin or dish towel or kitchen paper towels (to protect your hand)
- More napkins / paper towels to place on the tray
- 1 Platter or baking tray to keep shucked oysters
Ingredients
- 12 pieces fresh live oysters
- Crushed ice to serve
Instructions
- Make sure you have the right tools. Either an oyster shucking knife or a flat head screwdriver and small knife (like a paring knife). Also fold a large cloth napkin or dish towel into 4 and make sure it comfortably covers your whole palm, while holding the oyster.
- Next, clean the fresh oysters under cool running water. Use a scrubber or brush to scrub the oysters to remove any sand, grit, or debris on the shells. 12 pieces fresh live oysters
- Place the oysters on paper towels or another cloth napkin. Make sure the flat surface (top shell) is on top. Pat dry the oysters so they won’t be too slippery.
- Crumple up some wet napkins or foil and place them on a tray or baking sheet. This is where we place the shucked oysters.
How to shuck an oyster with an oyster shucking knife
- Place the folded cloth napkin or dish towel over your palm (if you’re right-handed, place it over your left palm).
- Hold the oyster by the napkin in your palm, with the cup side (curved side) of the shell resting on your palm.
- Insert the point of the shucking knife into the hinge of the oyster while firmly holding the oyster. Gently but with firm pressure, rock the shucking knife in until the tip is firmly inserted into the hinge. Continue to rock or “shimmy” the shucking knife with firm pressure to get the tip of the knife into the oyster.
- When the tip goes far enough inside the hinge, the rocking motion will cause the two shells to “pop” open and separate.
- Insert the blade of the shucking knife horizontally between the two shells from the open end at the hinge.
- With a gentle rocking motion, pry open the shells further, while moving the blade between the two shells, as close to the top shell as possible. This will sever the adductor muscle in the oyster meat that is attached to the top shell.
- Remove the top shell and set it aside.
- The oyster meat should be in the cup shell (bottom shell), which should also contain the oyster liquor. Be careful not to spill the liquor. The oyster meat should be attached to the bottom shell by an adductor muscle (that looks like a small white circle).
- Run the oyster knife blade under the adductor muscle, as close to the bottom shell to sever this. Then gently prod the oyster meat to make sure it’s not connected to the bottom shell anymore.
- Gently shake the shell and the oyster should float in the liquor and jiggle. Place the shucked oyster on the prepared tray. The crumpled napkins / foil should provide stability to keep the shucked oyster upright without losing any of the oyster liquor.
How to shuck an oyster with a flat head screwdriver
- Insert the flat tip of the screwdriver into the hinge of the oyster. Gently, shimmy it into the hinge while holding the oyster with a firm grip.
- With the same shimmying / rocking motion as with a shucking knife, gently push the screwdriver into the hinge of the oyster. When the screwdriver has gone far enough into the oyster shell, the rocking motion will pop open the shells apart.
- Then swap the screwdriver for a small paring knife. Insert the paring knife blade between the two opened shells horizontally, and move the knife across between the shells as close to the top shell as possible to separate the adductor muscle from the top shell.
- Then use the paring knife to sever the adductor muscle attached to the bottom shell as well.
- Similar to the oyster shucking knife method, make sure the oyster meat is floating in the liquor and not attached to the shell.
- Place the shucked oyster on the prepared tray. The crumpled napkins / foil should provide stability to keep the shucked oyster upright without losing any of the oyster liquor.
Storing
- Once you have shucked all of the oysters, place them on the tray and cover them well but loosely with plastic wrap. (If the plastic wrap touches the oyster liquor, the liquid may leak out of the shell and the oysters may dry out.)
- Keep the shucked oysters in the fridge. I prefer to shuck the oysters only 1 - 2 days in advance. If the oysters were freshly harvested, then the shucked oysters could be stored in the fridge for a few days, but I prefer to consume them within 48 hours for best flavor.
To serve
- Top the serving platter with a generous layer of crushed ice. Then place the shucked oysters on the ice, making sure the shells are stable and don’t tip over. Also make sure the ice won’t melt INTO the oyster shell as well. Crushed ice
- Serve with lime or lemon wedges, or a combination of hot sauce, cocktail sauce, and mignonette sauce .
Video
Nutrition
Recipe from The Flavor Bender by Dini Kodippili
How To Shuck Oysters https://www.theflavorbender.com/how-to-shuck-an-oyster-video/
