Shucking an oyster is the process of opening the shell to reveal the delicate meat inside. Our fabulous team have become experts and we’ve put together a step-by-step guide so you can reach their dizzying heights. All our rock oysters are sourced and grown from Maldon Oysters. They are sustainably grown and harvested from their traditional oyster beds in the River Blackwater, Maldon, Essex. They have a distinct flavour and meatiness inherent from the salt marshes where they are grown. All our oysters are picked, graded and packed by hand.
1. SPICK & SPAN!
Using a wire brunch and running water, clean your Oyster Shell to remove any muck to make it as delicious as possible!
2. SAFETY FIRST!
Find yourself a protective glove and then place your oyster in the middle of a folded tea towel. Hold the round part of the shell firmly in the gloved hand, flat side facing you making sure the hinge is away from you. The hinge is the very top point of the shell, which joins the top to the oyster shell.
3. KNIFE IN
Slip the knife between the top and bottom shells near the hinge and run your knife around the entire oyster. The knife should be pointing away from the tips of your fingers.
4. BREAK THE HINGE
Pop it open with your knife by pulling up. TopTip: Make sure you wipe your knife down before you do this so you don’t get any shell residue inside the oyster.
5. LET IT FREE
Now all you have to do is put the tip of the knife again underneath the oyster itself and gather the oyster and cut the bottom of the oyster adductor muscle away and then it’s ready to eat!