Eating oysters has been compared to giving the sea a kiss on the lips. Fresh oysters are an elegant and adventurous dish to serve but shucking them can be tricky and dangerous.
Have no fear!
Executive Chef Scott Carroll from Devon Seafood Grill (225 S. 18th Street) demonstrated each step of the process.
Before you begin, you'll need fresh oysters and an oyster knife. You can find oyster knives at almost any kitchenware store or your supermarket may carry them in the seafood section. You'll want a knife with a thick handle (the material of the handle doesn't matter—go with your preference) and a short, rounded blade.
You'll want to be extra particular about the oysters you shuck, especially when you will be eating them raw. When buying oysters, Chef Carroll suggests asking for the tag. This will give you the location the oysters are from, as well as how long they've been out of the water. All suppliers are required to keep them on file for 90 days. The fresher the better—Chef Carroll recommends buying oysters that have been out of water for no longer than nine days. Merchant not willing to show you a tag? Not a good sign.
Once you have your oysters and an oyster knife, you're ready to start shucking.
When presenting the oysters, make sure you keep them on ice. You can serve them with lemon or Tabasco sauce. Chef Carroll said to aim to enhance the flavor of the oyster and not mask it with a heavy sauce. Let oyster-eating newbies know that it's perfectly acceptable to chew on the oyster meat if they are wary about slurping it. Chef Carroll says that chewing the meat allows you to get a real sense of the flavor of the oyster and find out which types you enjoy the most.