Content

• To step
• Method 1 of 3: Preparation
• Method 2 of 3: Opening the oyster
• Method 3 of 3: Slurping
• Tips
• Warnings
• Necessities

Prying open oysters is a difficult process in which one tries to remove the meat from the oyster without losing the juice in the oyster (also called nectar). This is only possible with a steady hand and the right tools. This article explains how to find suitable oysters, how to open them and how to slurp the nectar out of an oyster after removing the meat from the oyster.

To step

Method 1 of 3: Preparation

1. Choose fresh oysters. Oysters must still be alive when you open them, if they are already gone you can no longer eat them. Choose oysters that meet the following requirements:
   • Closed shells. If the shell has already been open, it is probably already dead. Tap the shell, if it immediately closes, the oyster is still alive and you can still eat it.
   • A fresh sea air. Fresh oysters smell sweet and salty, just like sea air. If an oyster smells like fish or something else, it is probably not fresh anymore.
   • A heavy feeling. If you have the oyster in your hand it should feel fairly heavy because it still has sea water in it and the oyster was probably caught shortly before. If the shell feels too light, it is because the seawater has already dried and the shell is no longer fresh.
2. Make sure you have the right materials on hand. You must of course have a bag of fresh oysters, but the following items are also important:
   • A brush
   • Heavy gloves
   • An oyster knife, or another knife with a heavy blade that will not break off.
   • Ice cream to keep the oysters fresh before serving
3. You have to understand how an oyster works. Before opening the oyster, take a good look at the oyster so that you know what to do before you start.
   • The pivot point is the muscle that holds both shells together at the pointed end of the oyster.
   • Opposite this pivot point is the round front of the oyster.
   • The top of the oyster is the flatter shell.
   • The bottom shell is rounder in shape.

Method 2 of 3: Opening the oyster

1. Put on your gloves. Oysters are sharp and you will cut yourself if you are not wearing hard rubber or canvas gloves. So wear your gloves!
2. Clean the oyster. Use a paint brush to get the ocean grit out of the oyster.
   • Clean the oyster in cold running water.
   • Check that the oysters are still alive and fresh.
3. Grab an oyster, convex side down. You have to hold the round shape against your hand, so at that moment you look at the pivot point.
4. Now put your knife between this pivot point. Point your knife down and use a circular motion to pry both shells apart. You should be able to feel the pivot spring open as you make this movement.
5. Move your knife from top to bottom and use a circular motion to get your knife between the pivot point and the gap between both shells. Use the twisting motion to finally pry off both shells.
   • The shell will be difficult to pry, so be careful not to let your knife slip while you're prying.
   • You must not break the shell. A few loose pieces can then end up in the shell, which is why the shell must remain intact.
   • You should not turn the shell over or move it back and forth because that way you will lose all the delicious juice the moment the shell opens.
6. Open the oyster. When you have separated both shells, take the oyster (keep it upright). Then use your knife to remove the last meat from the oyster.
   • Check if there is still ocean grit in the oyster.
   • You can already cut the meat loose from the bottom shell so that you or your guest (s) do not have to do this later. Then place this meat back in the shell.
7. Serve the oysters. Place all oysters on a layer of ice, mixed with the juice from the oysters.

Method 3 of 3: Slurping

1. You can put sauce on the fresh oyster. Use spicy sauce, vinegar or lemon juice for this.
2. Bring the oyster to your lips and slurp. You can suck in the meat in one go.
3. Drink the juice from the oyster. The fresh salt water is nice to drink last.

Tips

• Oysters can be eaten all year round even if the meat of the oyster is not so fresh in the summer because the weather is warmer.
• If you put the oysters in the freezer for 15 to 20 minutes before opening them, you can open them more easily, but if you do this they also taste less fresh.
• You can keep live oysters in the refrigerator for up to one week. Opened oysters, if sprinkled with their own juice, can be kept in the refrigerator for two days.

Warnings

• Once you've put the knife in the oyster, it's important to use the right angle, the right technique, and enough force to avoid damaging the meat.
• It is not convenient to use your bare hands to open an oyster. The edges of the shell are so sharp that you will probably damage your hand.

Necessities

• A sturdy brush.
• A towel or a strong glove.
• A good knife, preferably an oyster knife.