| Step
#1 |
|
|
This method of oyster shucking is often used by restaurants
for presentation purposes. Hold the oyster cup side
down, flat side up, with the hinged or narrow end in
your hand. Insert the knife about 1/3 back from the
wide end of the oyster. |
|
| Step
#2 |
|
|
Go in using the knife and cut the muscle. Be careful
to keep your fingers out of the path of the knife.
|
|
| Step
#3 |
|
|
Detach the muscle from the bottom shell. |
|
| Step
#4 |
|
|
Carefully roll the meat over, taking care to neatly
detach the muscle underneath. |
|
| Step
#5 |
|
Once the meat
is free from the shell, gently flip it over, and serve
it in the bottom cup of the shell.
|
|
