Pick over the oysters, discarding any seaweed. Rinse any mud from the shells, but do not scrub them or soak them in water...
Pick over the oysters, discarding any seaweed. Rinse any mud from the shells, but do not scrub them or soak them in water.
- Wrap your left hand in a kitchen towel and firmly cup the bottom shell of the oyster, taking care not to jostle or tip the oyster and lose the juices
- Insert the tip of the oyster knife into the hinged end of the oyster's shell. Twist gently until you feel the shell's slight release, taking care not to nick the pearl-like oyster body with the tip of your knife
- Once the shell is open, gently probe against the upper roof of the shell until you feel resistance, and cut through the oyster's sinewy "umbilical cord," which holds the muscle to the shell and the shells together
- Remove the top half of the shell and remove any shell particles which may have fallen into the oyster
Once you've opened your oysters, place the oyster shells on lettuce leaves or strands of seaweed on top of a bed of ice. The greenery keeps them from coming into direct contact with the ice and over-chilling, whilst creating an attractive backdrop.