‘Tis the Season to Get Shucking
When it comes to seafood, there’s nothing more delicious than a just-shucked oyster. We know at first glance, preparing these delectable morsels yourself can seem daunting. Never fear, we are here to help demystify the oyster shucking technique. So, where do you start? Just follow these steps and with a bit of practice, you’ll become a pro:
Grab the right tools. We prefer grabbing a reliable oyster knife. It has a guard around the blade to prevent any slipping and it’s meant to get the job done. It’s important to have a thin edge you can work between the shells that’s also strong enough to pry them open. You’ll also need something to hold the oysters—a clean oven mitt, rag or kitchen towel will do the trick.
Hold the oyster down. Be sure to grab your mitt or rag for this step. A helpful tip is to hold the flat side up and the curvier side down. The cupped side will catch all those tasty juices!
Insert your tool and twist. Once your oyster is held in place, you’ll want to look for the “hinge” —this is where the shells are being held together by the muscle. After spotting where it is, slide your knife between the shells near the hinge and twist your knife to pop it open.
Slide your tool between the shells. After popping the hinge open, slide the knife between the shells to separate any parts that are still stuck together.
Open and enjoy! Now that you separated the two shells, you can remove the top shell and dig in. Be sure to slurp up those flavorful juices!
Need a little more help? Check out our step-by-step how to shuck video here.
Now that you are shucking like a pro, it’s time to eat! The holidays are the perfect time to enjoy oysters with family and friends and preparations can range from quick and easy to elaborate. Check out this line up of holiday favorites and get busy menu planning for a delicious season!
By Bon Appétit
The classics never go out of style. Oysters + Mignonette is a tried and true preparation that has stood the test of time. We love Bon Appétit simple 3 ingredient recipe.
New Orleans’ Drago Grilled Oysters
By Barbara Rolek of the Spruce Eats
We all know raw oysters are delish, but did you know you can grill them too? Grilling brings out a deeper flavor profile and can be a great way to introduce oysters to friends that may be apprehensive about raw seafood.
By The Daily Meal
Looking for something a bit more decadent? Look no further than this classic dating back to the 1800s, Oysters Rockefeller. A dish so rich it is said to be named after the wealthiest man at that time, J.D. Rockefeller. The ingredient line up: butter, bacon, breadcrumbs, cheese and a smattering of other delicious additions.
By Vivian Howard via Saveur
A play on the oyster bar classic known as Roosters, this gussied up version features pickled jalapeño and pork rinds and is sure to be a party favorite.
Published on NY Times Cooking
A holiday dinner table item of debate that has stood the test of time, which stuffing reigns supreme? Our favorite, naturally, is of the oyster variety. This recipe is a tasty redemption of the classic from the sister of famed musician, Jimmy Buffet.
Which recipe do you plan on trying first this holiday season? If you have any questions before or after preparing these dishes, feel free to send us an email at info@solazul.com.mx.