CJ Husk of Island Creek Oysters is the ultimate insider’s insider in the oyster world. He knows the oysters, the players–and he has shucked a damn sizable pile of oysters in his days. Who better to provide Shucking 101 guidance? Here’s how to get started, straight from the master:
Instructions for shucking oysters
Using an oyster shucking glove or kitchen towel to protect your non-dominant hand, place the oyster on a flat surface, flat side up.
- POKE
Hold the oyster in place with the hinge facing you. Place the top of the knife into the hinge at a 45 degree angle. - WIGGLE
Use a little pressure (not too much force), twist the knife side to side in order to loosen the hinge. - POP
You’ll feel the shell pop slightly as it opens (avoid pushing the knife too deep into the shell so you don’t cut the meat). - SLIDE
Hold the oyster in your gloved hand, gently slide the knife underneath the top shell, working around the whole shell to sever the adductor muscle from the top shell completely. Slide the knife underneath the oyster meat to separate the bottom adductor muscle from the shell.
SLURP!
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