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Ingredients
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Oysters
Accompaniments
Tools & Safety
Method
Prepare bed
Chill and arrange
Fill a shallow serving platter or bowl with 2 cups crushed ice and spread evenly to create a stable chilled bed for the oysters. This keeps shells level and the oysters cold while serving.
Shuck oysters
Clean shells
Rinse each oyster under cold running water and scrub any debris with a brush to remove grit. Discard any oysters with cracked shells or a strong off odor.
Insert oyster knife
Insert the tip of the oyster knife into the hinge and twist the knife gently until you feel the joint pop. Work the blade along the top shell seam, running it under the lip to sever the adductor muscle. Keep knife tip pointed slightly toward the top shell to avoid spilling liquor.
Open and release
Lift off the top shell, letting any loose shell fragments fall away. Slide the knife along the bottom shell to sever the muscle so the oyster sits free in the deeper half-shell, preserving as much of the oyster liquor as possible. Discard the top shell.
Check and trim
Look for bits of shell or grit; remove with the knife or rinse quickly with a small stream of cold water if necessary (avoid over-rinsing). Ensure each oyster is level and contains its natural liquor.
Dress and serve
Arrange oysters
Place each shucked oyster, on its deeper half-shell, on the chilled bed of crushed ice so they are evenly spaced and sit level.
Serve immediately
Serve the oysters immediately while cold. Instruct guests to tip the shell to the lip and slurp the oyster and its liquor, or use a small fork if preferred. Discard any uneaten oysters after two hours at room temperature.