I had some wonderful Oysters for lunch today, the best way; on the half shell.
A lot of people have a hard time shucking oysters, so I made this short quicktime video on How To Shuck An Oyster. I hope it comes in handy for you!
**Be careful, notice in the video how I use an old kitchen towel over the oyster to protect my hand in case I slip with the knife. I shucked my hand a few times when I was learning, it’s not a pretty cut, what with all the bacteria from the oyster shells hanging out on the knife. Also, make sure you have a good sturdy Oyster Knife, like the one seen in the video. I bought mine at a restaurant supply store for about $8.
*Don’t rush, in my humble opinion the mark of a good oyster shucker is one that serves you oysters that are intact (not butchered), and without grit and particles of shell. I just give my knife a quick wipe, before running it under the oyster. Keep as much of the liquor in the shell as possible. A great place for excellent clean Oysters in New Orleans is Casamento’s Restaurant on Magazine Street.
These are east coast oysters. I have nowhere to get Louisiana Oysters around here, so I use the freshest available. I have to say they were very similar, plump, and juicy. If I could get Louisiana Oysters though, believe me I would.
The Oysters bars in New Orleans have saltine crackers available, and a condiment tray for you to make your own sauce which usually contain ketchup, hot sauce, horseradish, and worcestershire.
I enjoy my Oysters with just a spritz of lemon and a little hot sauce, right off the shell, and a good cold beer. Serve on crushed ice.
Speaking of sea critters, check out my brothers coral reef blog Think Reef!