How to Shuck an Oyster

If you are a Seafood lover like myself than you know oysters reign supreme. You may also know that the East Coast of Canada provides a mecca of some of the best Seafood in the world. Granted I am slightly biased seeing as I grew up here, however, I've sampled Oysters all over the world including New Zealand, New England and Vancouver and I say we have the best oysters out there!

Now we all love to sit on a sidewalk patio enjoying the sun and sipping on wine while someone else shucks our oysters, but sadly most budgets can't really handle that sort of lifestyle. So what do you do? Sure it's easy to go to any local market and buy a box of fresh oysters, but how the hell do you get them open?  Well, no fear I've taken it upon myself to give you a step by step lesson.

First things first you will need a Shucking Knife found at any kitchen store. Shell out the extra few dollars for the nice one trust me the investment is worth it! (sorry about the shell pun it could not be avoided). You will also need a rather large kitchen cloth to protect your hands and to hold the oyster in place. Find yourself a nice flat counter surface that comes up to your waist. Believe me you will want to have leverage on those Phat Bastards ( A common brand of Oysters found on P.E.I.)

Now let's get down to it! Place the Oyster inside the cloth with the thicker edge sticking out. Hold the Oyster inside the cloth with one hand and take the knife with the other. Push the knife into the lip of the oyster. Once you get in start to rotate the knife in your hand so it pries open the shell but be careful. You don't want the top of the oyster to come off yet, you just want it to be open wide enough to be able to get your knife in. Once your knife is in the shell slide it along the top as close to the shell as possible so you can dislodge the meat from the shell, hopefully without tearing it too. Don't worry the first 20 times you probably will tear it but you will get the hang of it and in the meantime the oysters can still be eaten. After you have removed the top of the shell take your knife and gently slide it underneath the meat almost like you would if you were peeling an apple. Finally use your knife to gently clear away any shrapnel that may have come off the shell during the delicate operation. Now here's the best part pour a nice cold glass of Sauvignon Blanc cut a few lemon wedges and grate some fresh horse radish, then all you have to do is sit back relax and enjoy the fruit of your labours. Mmmmm oysters