How to select oysters:

1. Buy from a reliable supplier.
2. Pick only those that are fully closed with undamaged shells. If oyster shells are open, tap them to close. If they don’t close, discard, as the oyster is dead.
3. Keep chilled in the fridge covered with a damp towel before shucking.

How to shuck oysters:

1. Scrub oysters with stiff brush under cold water.
2. Wearing a glove or with a tea towel, hold oyster on cutting board with the deep curved side down and the flat side facing up.
3. Insert oyster knife between the top shell and bottom shell at the fatter end of oyster and twist to crack open.
4. Run knife across top shell to remove it. Now run your knife under oyster in the bottom half of shell to release muscle.
5. Place shucked oyster on a bed of crushed ice and serve immediately.

Winter oyster picks:

1. Evening Cove, Vancouver Island
2. Courtesan, Cortes Island
3. Kushi, Fanny Bay
4. Kumamoto, Japan

Chef’s Tip:
Opened oysters should smell briny (not fishy) and their liquor (or juice) should be clear, not cloudy. Try to keep as much of the liquor in the shell as possible – it’s bursting with flavour.

Winter | No Cook | Oyster | Hors D'Oeuvres | All categories...