How Can Oysters Be Opened And Removed From the Shell?

The steps in opening an oyster should always be the same: check freshness, clean the oyster, protect hands and finally open the shell with a knife and the right technique. Then the meat is loosened and the oyster is served.

Before opening an oyster, make sure the shell has not yet opened. Such specimens are spoiled and should definitely be sorted out so as not to endanger health. Then rinse the closed oysters thoroughly under running water to remove any sand and dirt residue. Use a hand brush to clean the tip particularly thoroughly, as this is where the most dirt accumulates.

If you then want to open the oysters, you need the right tool. There are special oyster knives for this, but what is particularly important is a short blade that does not give way. Because the mussel has a rough to the sharp-edged shell, it is best to grip the seafood with a kitchen towel or a chain glove.

The flat side is the lid of the clam. Place the oyster in your left palm, cup-side down, and tip toward your body. In order to be able to open the oyster, you have to cut through the muscle from the inside that holds both shells together. Seen from the top, it sits at about the level of the first third.

Position the knife a little higher. This is easiest to do at the level of the second third. At this point, insert the knife between the oyster shells. Avoid rotating the shell during this step to avoid splintering the shell. Now guide the tip of the knife towards the sphincter muscle and cut through it. The lid of the oyster can then be opened.

Now carefully slide the knife under the meat and separate it from the shell. The oyster meat is served lying loosely in the lower part of the shell. If you find splintered parts of the shell or sand inside, it is best to remove both with a brush that you have previously dipped in salt water.