Ari Kolender knows a thing or two about oysters. As the owner of Found Oyster and Queen’s Raw Bar & Grill in Los Angeles, he serves up thousands of these delicacies every week. If you’re curious about shucking oysters, he’s the perfect person to ask.
Shucking can feel a bit scary. You’ve got a sharp knife and an oyster that doesn’t want to cooperate. So, should you wear a glove? Use a towel? Kolender admits it’s not easy at first. But once you learn the technique, it gets much simpler.
“People think they need to use a lot of force,” he explains, “but it’s really about leverage. Oysters have a natural opening point.”
The Right Approach
Choosing the Right Oysters: Start by picking fresh oysters. Ask when they were harvested; they should ideally be less than a week old to maintain their quality. Closed shells are a must—if an oyster won’t close, it’s no good.
Get Ready to Shuck: Use a kitchen towel to hold the oyster. This keeps your hands safe and provides a better grip. Position the oyster with the cupped side down and the hinge facing you.
Finding the Hinge: The oyster has a flat side and a cupped side. The hinge is where it opens. Slide your knife into the hinge and use a gentle rocking motion to pry it open.
Releasing the Meat: After prying the oyster open, you’ll need to free the meat from both shells. Use the knife tip to scrape along the shell, gently pushing the meat away.
Keep it Clean: Wipe your knife as you go, and be sure to clean any debris away from the shells. This keeps your oyster presentation appealing.
Serving: Kolender recommends serving oysters on pebble ice to keep them stable and cold. This way, they won’t spill their juice.
A Little Extra Insight
Understanding the anatomy of an oyster can help too. The adductor muscle connects the meat to the shell. When you follow the shape of the shell with your knife, you can easily separate the meat.
Recent surveys show that more people are enjoying oysters today than ever before. The National Oceanic and Atmospheric Administration reports that oyster consumption in the U.S. has grown by 20% over the last five years. Social media is full of posts showcasing oyster dishes, indicating a trend towards more adventurous eating.
So, whether you’re at home or at a restaurant, remember that shucking isn’t just a skill—it’s a chance to enjoy something fresh and delicious. Ready to give it a try?
