Oysters are a gorgeous treat to serve at home, but they can be tricky to open. Here are a few tips to help.
You may have read in the November issue of Irish Country Magazine food writer Dee Laffan’s feature on Kian Louët-Feisser of Carlingford Oyster Company. In the piece she chats with the Kian about the company and why our love, as a nation, is growing for oysters.
Accompanying the piece is also a recipe sharing a number of oyster toppings and dressings including a classic vinegar topping and an unusual hot n’ spicy one.
If you’re planning on hosting this cosy season and want to impress your guests with oysters, Irish Country Magazine food writer Dee also shares how to shuck at home like a pro.
“First, you’ll need a really good knife. Not a sharp chefs knife as the tip will just snap in the shell,” she begins.
“Ideally, you should try an pick up an oyster shucking knife. If you purchase oysters from Carlingford Oysters, they will send you one in the box. Otherwise, check out your local kitchen supply store or order one online.”
“Place the oyster flat-side up on a table, holding it firmly inside a kitchen towel. This is really important. You need to make sure the oyster doesn’t slip while you’re trying to open it as you could end up stabbing your hand!”
“Insert the knife into hinge of the oyster. This is located at the pointy end of the oyster where both sides of the shell meet. Push the tip into the centre of the hinge, wiggle the knife, and then twist it like a key in a door until you feel a pop! You may struggle the first time, but once you do it, you’ll quickly get the knack.”
“Wipe your knife on the towel to remove any shell pieces and then slide the blade along the inside of the top shell to slice the upper adductor muscle. Remove the top shell and discard.”
“Carefully slide the blade under the oyster to cut the bottom muscle attached to the lower shell.”
“Place the opened oyster safely on a plate so the liquid inside doesn’t spill out. Add your toppings or enjoy naturally, as is!”
To read the full piece and to find Dee’s tasty recipes, be sure to pick up the November issue of Irish Country Magazine. Find your nearest stockist here, or to subscribe and never miss an issue, click here.
