How to Shuck Oysters and a Few Serving Ideas

 This is the part of our 2024 project: The Alphabet Challenge. Hosted by Wendy of A Day in the Life on the Farm, I thought this would be a fun culinary adventure. We will be posting every two weeks. I hope you follow along...or join in as you can. This should be fun.

O is for...

• Firecracker Oatmeal Peanut Butter Blossoms by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

• How to Shuck Oysters and a Few Serving Ideas by Culinary Cam (you're here)

• Maple Oat Pecan Scones by Blogghetti

• Olive Cream Cheese Bites by Palatable Pastime

• Orange Chili Pulled Pork by A Day in the Life on the Farm

• Oreo Mousse Cake by Jolene’s Recipe Journal

• Oreo Paratha by Magical Ingredients

• Ozark Pudding by A Messy Kitchen

• Roasted Onion and Asiago Miche by Karen’s Kitchen Stories

• Spicy Orange Braised Short Ribs by Food Lust People Love

• Whole Orange Cake by Mayuri’s Jikoni

I considered several different topic for today, including octopus, olives, okra, and more. But I decided to share a process of preparing and serving oysters. An old album popped up as a memory and I couldn't resist.

Back in 2007 I rented a house on Tomales Bay for Jake's birthday; D was 3 and R was just about to turn 5. The kayak outfitter wouldn't allow D on a kayak, so R and Jake enjoyed the calm waters of the bay, D and I had a culinary adventure to Drakes Bay Oyster Company. Yes, he's small, but that was still more oyster shells than I have ever seen in my life!

I'll admit: I have a love-hate relationship with oysters. I love them. Loved them. But, after one too many oysters in New Orleans when we were there for a SCUBA convention many, many moons ago, I developed a sensitivity to them. Yes, I may have had over a dozen raw oysters on my own. Maybe. In any case, I was miserable - stomach cramping and all - for an entire day. And, ever since, it's a fifty-fifty chance that I'll have the same reaction. I've eaten half a dozen fresh oysters from Morro Bay that didn't affect me at all; then I've eaten just one from Tomales Bay that sent me to bed in tears.

There's no rhyme or reason to it. So, I usually steer clear. But if I can get them super fresh, I usually decide to risk it. First, though, I have to shuck them. Here's ..

How to Shuck Oysters

You'll Need...

• live oysters (make sure the shells are tightly closed)

• cold water

• a dish towel

• a dull, but stiff knife (I don't have a shucking knife. I used a heavy duty butter knife.)

• small, shallow bowl

What to do...

Scrub the oysters clean with a brush. Rinse with cold water. Steady the oysters in a dish cloth.

Insert the tip of a knife between the shell halves, and slide it around as you pry it open. Using the knife, pull the muscles away from the top, flat shell and bend the shell back.

Discard the top shell. Leave the oyster in its shell. Nestle the oysters in a bed of breadcrumbs to keep them steady.

A Few Serving Ideas

Steam them in their own juices with some picked garlic and a dab of red chili paste. Toss them on the grill and eat them as soon as they pop open. Or top them with mignonette.

Mignonette is a condiment that is traditionally made with minced shallots, cracked pepper, and vinegar that is served over raw oysters. I like to mix it up a bit and add small vegetables such as cucumbers for crunch or pomegranate arils for a burst of tartness.

That's my offering for the letter 'O.'

The Alphabet Challenge So Far...

My posts are below with links to everyone else's recipes. I skipped letter 'F' apparently. Enjoy!

• A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding

• Börek with a California Twist

• Crab-Stuffed Ravioli

• Dark Chocolate-Juniper Panna Cotta

• Elderflower & Roasted Strawberry Layer Cake

• Aïgo Bouido (Provençal Garlic Soup)

• Halva with Fiori di Sicilia

• I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream

• Bulgogi-Inspired Oven Beef Jerky

• Purple Napa Kimchi

• Lingcod Over Legumes

• Mushrooms in My Cookies? Yep. Candy Cap Cookies.

• Nocino, Italian Green Walnut Liqueur