Raw oysters on the half shell are a culinary treat. Especially when served with a delightfully bright mingonette sauce or Tabasco. And even though it might be a bit intimidating, opening the oysters is a simple task. It just takes a bit of practice.
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Clean the Oyster
First thing's first, clean the outside of the oyster under running water to remove any loose grit or barnacles. Rub the shell with your fingers or use a stiff brush if you have one for this purpose.
Hold the oyster in a towel or oven mitt with the hinge (pointed side) sticking out. This will protect your hand if the oyster knife slips. With the flat side of the oyster up, insert the tip of an oyster knife near the hinge. You only need to insert the knife about 1/2-inch.
Do not use a regular knife to open oysters. There is too great a risk of slipping and severely injuring yourself.
An oyster knife is a special blunted knife made for this purpose. They're cheap, too. If you're going to buy oysters in the shell, spend a couple extra bucks for the proper knife.
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Wipe Clean the Opened Oyster
Carefully wipe away any grit that may be on the inside of the completely opened oyster.
Never wash an oyster after it has been opened. This will definitely affect the flavor.Continue to 5 of 6 below.
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Place the opened oysters on a bed of crushed ice or refrigerate. Serve with lemon wedges or a mignonette sauce (1/2 cup red wine vinegar, 2 shallots finely chopped, 1/2 teaspoon coarsely ground black pepper and 1/8 teaspoon salt).