- Hold the oyster steady, cupped side down, with the hinge towards you.
- Insert the tip of an oyster knife between the top and bottom shells, next to the hinge.
- Keeping a firm grip on the oyster, push against the hinge, twisting the knife slightly until the hinge breaks.
- Keeping the cupped side down to reserve the liquid, open the oyster.
- Cut the muscle from the upper shell.
- Run the knife underneath the oyster to free it from the lower shell.
- Turn the oyster over so that its more attractive side is displayed, and serve it with its own juices still in the rounded bottom shell.
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