Oysters on the Half Shell
Gourmet oysters are one of the finest delicacies from the sea. They are very good for your health and have a succulent flavor. The traditional way of eating oysters is raw on the half shell. While this seems straight forward enough there is an art to properly shucking oysters for raw consumption. The following article covers everything from how to open oysters to the best method of eating raw oysters.
The first consideration when serving oyster on the half shell is buying the right oysters. In the store oysters should always be kept flat over a bed of ice. Live oyster shells should always be closed tightly, if they are open don't buy them. Since you will be eating the oyster off the shell it is important to pick oysters with clean well-shaped shells. You should buy 6 to 12 oysters per person. Please refer to the accompanying article on buying oysters for more in-depth information about purchasing the best oysters.
I know I have mentioned the R month rule elsewhere in this guide but it's important to take into consideration when serving oysters in the shell, so here it is again. Oysters on the half shell are best during the winter months from September to April. (months with R in the them). Oysters spawn during the summer months and they tend to be soft and less flavorful. For this reason, next time you have live oysters I recommend saving a couple well shaped shells to use for serving during the summer. Then if you have an oyster craving during the summer you can just buy frozen fresh oysters and serve them in the shells.
Although oysters will stay good in the refrigerator under a damp cloth for up to 1 week, for best flavor it is best to eat them within 24 hours. I recommend having oysters delivered the day you plan to consume them. So when you order oysters online plan accordingly.
Oysters should be shucked just before consumption. The shucking process is not as difficult as many "pro shuckers" would like you to believe. Simply place the the oyster cupped-side down with the hinge toward you on a flat stable surface and hold it with a pot holder or oyster glove to protect your hand. The muscle that holds the shell together is in the right hand corner of the shell in this position. Find a gap in the shell and insert an oyster knife or bottle opener as close to the muscle as possible. Use prying and twisting motions to gain access to the shell and then slide the knife along the shell until you have cut the muscle. Once you've cut the muscle the top shell will pull open easily. The next step is to slide the knife under the meat to ensure the attaching muscle is clipped. Then cut off the top shell and your oyster is ready to serve. (Note: I will be adding shucking oyster pictures to this site in the near future)
Many people are unsure how to eat oysters on the half shell. As far as accoutrements go, it's a matter of personal preference. Some people like their oysters plain while others prefer them with a bit of Tabasco, red wine vinegar or a squeeze of lemon. Before slurping oysters make sure they are completely detached from the shell. Then cradle the oyster in the nook between your thumb and first 2 fingers. Lift the shell lip to your mouth and slurp the oyster and juices in one quick movement. To enjoy the full flavor of the oyster do not swallow it whole.
If you are too squeamish to eat a raw half shell oyster I recommend traditional oyster Rockefeller.
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