Opening an oyster is very easy and simply requires a bit of practice. Here are a few tips to help you.
Two points should be kept in mind when opening an oyster: The hinge that joins the two halves and the position that the muscle that maintains the halves closed. Two approaches can therefore be used to open an oyster. The first, the most popular in North America, involves breaking the hinge by inserting a knife at the end of the oyster. The second, which is more commonly used in Europe, involves inserting a knife between the halves in the muscle region and cutting it.
North American Method:
- Step 1: Place your thumb a half inch from the end of the blade to prevent the blade from sliding along the shell. Insert the knife at the point of the oyster in the hinge region and press firmly.
- Step 2: When you feel the knife has reached the hinge region, turn it to separate the shells.
- Step 3: While holding the knife along the upper half, slide it to cut the muscle and remove the shell.
- Step 4: Then slide the knife under the meat to cut the part of the muscle holding the meat at the bottom of the shell.
European Method:
- Step 1: Place your thumb one centimeter from the end of the blade to prevent it from sliding along the oyster shell, and insert the blade in between the two halves in the muscle region.
- Step 2: Cut the muscle from the side.
- Step 3: Raise and remove the upper shell.
- Step 4: Then slide the knife under the meat to cut the lower part of the muscle.
