Oysters provide the daily recommended
allowance of a group of vitamins, iron, magnesium, zinc, calcium and selenium.
However, opening an oyster can become a real headache as the purpose is to get
the meat out without damaging it. The most popular and easiest way to
open oysters is to use a special knife called the oyster knife with a
significantly short and solid blade.
Nevertheless, using the oyster knife to
separate the meat from the shell also demands skill and practice.
1. Thoroughly wash oysters under running water
to remove odor, salt residues and barnacles.
2. Take a towel and place
the oyster at the center of it. Make sure the hinge is visible and you can
easily stick the knife where the two shells open and close without needing to
3. Hold the oyster tightly and gently but firmly push the knife inside
the two shells. You do not have to push it too deep inside the shells; about
half an inch is enough without risking damaging the meat inside. Just make sure
you keep the oyster level to avoid losing all the delicious liquid inside
4. Then, slide the knife across the hinge to cut off any muscle that keeps
the two shells attached. Twist the knife smoothly holding the oyster tightly
until you hear it opening.
5. Remove the top shell keeping the oyster level. To
take out the meat in one whole piece you have to slide the knife just under it
until you fully detach it from the shell.
6. Serve with Lemon and Tabasco! YUM!
With a little practice
and the right technique, you will be able to open an oyster in light speed! Bon