It is easier than you think!
Indeed, opening an oyster is easier than many believe. The key? A bit of technique and a bit of practice.
First, let’s understand how an oyster is made
Even before trying to open an oyster, you should understand how it remains closed. There are two neuralgic points: the joint, or the hinge, which connects two valves, and the muscle which keeps them closed, located at one-third of the oyster from the joint.
How to open an oyster: the technique
The most popular technique is to insert the knife at the end of the oyster and cut the muscle.
- Take the oyster, flat side up. The rounded side will be on the worktop.
- To prevent injuries caused by blade sliding along the shell, take the knife and place your thumb about 1 cm from the end of the blade.
- Insert the blade into the junction area of the valves. You will feel a hollow and weaker point.
Press the knife strongly and, with your wrist, rotate back and forth until the top shell comes off.
- Slide the knife slightly between the valves until it reaches the muscle and cut.
Then remove the shell.
- Slide the knife under the flesh to cut the lower part of the muscle.
That’s it! Enjoy!