What the Shuck?
Opening oysters is not as daunting as many people think but it does require some skill.
The preferred method is to use a special knife called an oyster knife which has a short, thick blade that is used to pry open oysters and separate their meat from the shell. Some models have a shield built into the handle that prevents the knife (and hand) from slipping and going too far into the shell.
Other than that all you need is some heavy duty gloves, a towel and a little care.
We have included a number steps below that demonstrate a safe and effective method of getting to taste the wondrous Hawkesbury River oyster for yourself!
Step 1
Insert your Knife in the side door, about halfway along one side where the oyster lips widen and there is a slight indentation. Alternatively, you can insert the blade, with moderate force and vibration if necessary, at the hinge between the two valves.
Heavy gloves are necessary: apart from the knife, the shell itself can be razor sharp.
Step 2
Then slide the blade up and to the left to cut the abductor muscle which holds the shell closed.
If opening from the hinge twist the blade until there is a slight pop and slide the blade upward to cut the adductor muscle which holds the shell closed.
Be careful not to apply too much force as this can result in injury if the blade slips.
Step 3
Pry the top shell open to reveal the Oysters flesh.
Step 4
Scoop your knife under the Oyster ensuring that the abductor muscle is cut all the way through.
Step 5
Lift the Oyster from it’s shell. You have now successfully deshucked an Oyster – Enjoy!
