For a long time, oysters have been particularly popular in French gastronomy, and even represent a certain tradition. Please note that France is currently one of the main oyster producers in the world, producing approximately 130,000 tons of oysters every year. However, many families who particularly like oysters cannot taste and prepare them at home because they do not know how to open them. So it takes only a small step to taste oysters with a few drops of green onion vinegar or lemon juice, paired with champagne and white wine… This is an unacceptable problem and must be absolutely resolved. Here are a few steps to open oysters.
Oyster’s opening
To open the oyster, no protection is needed, clean hands are enough. However, it is best to protect yourself with a tea towel or kitchen gloves. You also need a pointed knife with a short, hard blade.
Now, you should know that there are generally two types of oysters, namely hollow oysters and flat oysters. For the former, you must hold them in your hand by turning the hinge (pointed part) toward your wrist (toward you). Hold the knife firmly in your hand and place your thumb on the blade for safekeeping. Next, insert the knife into the middle finger, which is about 2/3 of the housing from the hinge. Cut the adductor muscles of the two parts of the supporting shell. Then lift the upper case by prying the blade. Remember to peel the meat from the upper shell with a knife first, and then take it out. Pour out the first water from the broken shell fragments during the operation and reposition the pulp correctly.
For flat oysters, you must hold them so that the hinge (pointed part) faces your fingertips. Hold the oyster with your thumb and insert the blade into the hinge. After the knife is inserted, use it to make a rotating movement, just like you turn the key in one direction and then in the other, so that the opening is larger. Then insert the blade into the oyster to reach the adductor muscle. After that, you can lift and remove the upper case. Some crumbs or shell fragments may remain in the opened oyster. For this, please rinse with tap water without hesitation. Of course, you may need to sacrifice some oysters before mastering this technology, but please tell yourself that there are good reasons for this. As they say, you can’t make an omelet without breaking some eggs!
Now, it’s time for gluttony and good food. You can now prepare your own oysters, add a few pinches of pepper, a few drops of lemon or green onion vinegar (chopped green onions, pepper, wine or apple cider vinegar…), a little champagne or white wine. Remember to open the oyster at the last minute.