Hello my dear students!
Many of you know how much I love oysters….I post photos of oysters almost once a week on my Facebook and I made a video recently as well.
Overview of how to open or shuck a live oyster.
Take a thick kitchen towel.This is very important for hand protection.
Hold the oyster with the towel using your left hand, hinge facing you.
Using an oyster knife, gradually apply pressure and oscillate around the hinge. Once the knife comes in, reach straight for the adductor and make one clean cut. Open the oyster, rinse lightly to remove any broken shell pieces.Test the oyster is alive by poking lightly around the lips. They should retract. Double check with a smell, the oyster should smell fresh and like the ocean, but not fishy or bad. Do not eat if the oyster smells bad or does not retract when poked.
Serve the oysters immediately on a bed of crushed ice. Tip the shell up and let the oyster and its juices slide into your mouth.
Recommended wine: Rose, Sauvignon Blanc or Sancerre. Enjoy!
Serving Size 6 medium (84 g)
Per Serving % Daily Value*
Calories from Fat 19
Total Fat 2.1g 3%
Saturated Fat 0.6g 3%
Polyunsaturated Fat 0.8g
Monounsaturated Fat 0.3g
Cholesterol 45mg 15%
Sodium 177mg 7%
Potassium 131.04mg 4%
Carbohydrates 3.3g 1%
Dietary Fiber 0g 0%
Vitamin A 2% · Vitamin C 5%
Calcium 4% · Iron 31%
Oysters are an excellent source of zinc, iron, calcium, and selenium, as well as vitamin A and vitamin B12
In case if you’ve missed the video, here it is below for you to enjoy!