METHOD
- Prepare: Rinse the oysters under cold water to remove grit. Wrap one in the towel, leaving the hinge exposed.
- Shuck: Insert the knife into the hinge, apply gentle pressure, and twist until it pops open. Slide the knife under the top shell to cut the muscle, and repeat for the bottom muscle.
Serve: Enjoy fresh on ice with a splash of lemon or a classic mignonette sauce (mix vinegar, shallots and cracked black pepper).