Hard-shelled seafoods, like oysters, are quite hard to deal with at first – especially the shucking part. So, for starters, how do you do it? Here are the simple steps for shucking oysters:
First, place an oyster, flat side up, on a cloth then fold the cloth to wrap half of it (the wider side). Hold the wrapped side down to lift the pointed part which has a slight opening or what they call the oyster’s “natural hinge.”
Second, take an oyster shucker, or knife if you don’t have one, then set the edgeinto the hinge.Push it in until you feel it firm against the hinge.
Third, twist the knife carefully to pop it open a little bit then work the knife around the shell until you’re able to open the shell fully. Be careful not to sever the oyster inside.
Finally, scrape the bottom of the oyster to separate it with the shell.
Some serve oysters as is so they just separate the shell and the oyster then simply scrape off the mud around it. Others, like how our Chef MartjeBoudelinghere deals with her “Zeeland oysters a la rose”, really separates the shells and oysters from each other to rinse them properly. This dish, in addition, also gives the diners a chance to eat them warm. It’s even flavored better with vinaigrette and served on seaweed instead of ice, making this dish a lot different from what most are used to – and maybe you’ll even take it as an exciting find.
Shuck then rinse the oysters. Keep the shucks. Filter the water used to rinse the oysters to get rid of any bits of oyster shuck. Mix in to the water the rose vinegar, ginger juice, olive oil, and the paprika to make vinaigrette. Warm up the oysters and the vinaigrette.
While they oysters are warming up, spread the seaweed on a wide plate. Drop some spoonful of salt about the edges of the seaweeds then layout the shucks over the salt.
Mince the chives. When the oysters are done warming, immediately place them back on the shucks. Cover them with the vinaigrette. Finally, dust them lightly with the chives.