Great British Chefs demonstrates how to open an oyster at home

Opening an oyster is also called shucking. Opening an oyster should be ideally done just before consuming to achieve the best freshness and flavour of the oyster. Carefully practice this techique by covering your hand with a towel and hold the oyster down firmly. To correctly open an oyster, use a shucking knife which is a dull- pointed thick bladed knife. 

Fresh oyster are typically served raw, chilled and on crushed ice to highlight the flavour of the oyster. Enjoy oysters from September when in season and have a go at Shaun Rankin's poached sea bass, confit lemon butter, asparagus and Royal Bay oysters or Bryan Webb's oyster with laverbread and stilton
Steps
1
Protect hand with thick cloth, insert knife into hinge of shell while over bowl
2
Next twist the knife, opening shell and cut under oyster to release
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