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Old 08-30-2017, 06:30 AM
 
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I love oysters on the half shell but have never served them at home. Is it commonly done?

The local supermarket has very small and expensive bags of oysters in full shells, on ice. I assume you just pry them open with a particular tool, rinse out the sand etc, and serve.

Is there more to it? Probably wouldn't do it that often, but it would be a novel appetizer once in a while. I'm guessing you have to go to a wholesale seafood place to get reasonable quantities.
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Old 08-30-2017, 06:58 AM
 
Location: Inman Park (Atlanta, GA)
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I would rinse the oysters before you open it to free it from any dirt and grit. I wouldn't want to wash away the precious oyster liquor once the shell has been opened.


https://www.youtube.com/watch?v=kI87Sprn6h4
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Old 08-30-2017, 07:23 AM
 
Location: Fairfax County, VA
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For those with easy access to fresh oysters, eating them here, there, and everywhere is commonly done. Yum! Keep in mind though that dead oysters cannot be eaten at all, and that at best they will survive under refrigeration only up to about 48 hours. Opening them up with a short, stiff knife is called shucking, and it's not an easy or safe process, since the shell is held closed by a strong muscle and the jagged edges of the shell can easily cut you. Wear thin gloves or hold the oyster in a hand towel or doubled-over dish towel. The rinsing part isn't necessary or desirable except for any obvious bits of sand and broken shell. Perfectly ready for slurping as is, but a good mignonette would be necessary in the eyes of some folks. That's basically vinegar, cracked pepper, and minced shallots. There are shucking instructions and lots of mignonette recipes out on the internet. Enjoy!
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Old 08-30-2017, 07:41 AM
 
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No rinsing!
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Old 08-30-2017, 08:12 AM
 
Location: McAllen, TX
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If it's just a few that's fine. I made the mistake of buying a big box of oyster and shucking them myself. I didn't have he right kind of tool to do it. It was an ordeal and not worth the trouble. I had just got back from New Orleans and wanted to replicate the oyster dishes I had especially the grilled oysters.
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Old 08-30-2017, 08:23 AM
 
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Quote:
Originally Posted by gguerra View Post
I didn't have he right kind of tool to do it. It was an ordeal and not worth the trouble.

With the correct oyster knife, it's not an ordeal and is well worth the trouble.

Carvel Hall oyster knives are my favorite.
Attached Thumbnails
Preparing oysters on the half shell at home-mister-natural-right-tool.jpg  
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Old 08-30-2017, 08:28 AM
 
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Well, shucks, folks! Lots of good information, esp. that video. I am in the Boston area so there must be a good supplier of fresh oysters around here somewhere.
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Old 08-30-2017, 09:08 AM
 
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Quote:
Originally Posted by gguerra View Post
If it's just a few that's fine. I made the mistake of buying a big box of oyster and shucking them myself. I didn't have he right kind of tool to do it. It was an ordeal and not worth the trouble. I had just got back from New Orleans and wanted to replicate the oyster dishes I had especially the grilled oysters.
No need to shuck if you're grilling them. They'll open all by themselves.
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Old 08-30-2017, 02:13 PM
 
Location: North Oakland
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As P47P47 reminds us, get the right tool for the job:

Glove up: Go Shuck An Oyster: Oyster Shucking Glove Options

Use an oyster knife: https://www.amazon.com/oyster-knife/...oyster%20knife
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Old 08-30-2017, 03:16 PM
 
Location: McAllen, TX
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Quote:
Originally Posted by P47P47 View Post
With the correct oyster knife, it's not an ordeal and is well worth the trouble.

Carvel Hall oyster knives are my favorite.
I left out some details...

I bought 30 lbs of oysters and had never done it before. Somewhere between 80 and 100 oysters. I got a great price on them and decided to go for it.
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