Shucking oysters is no easy task, you obviously need a special knife and you have to be very careful or you might go missing a few fingers. However, once you get the hang of it, it is not that difficult. We are absolutely no experts, but shucking two dozen oysters takes us now only a few minutes. Here is the samandthedunes.com trick: first pry it a bit open by inserting the knife into the “hinge” at the back of the shell, then poke around for the muscle and once you find it, twist the blade firmly. Place the opened oysters on a plate of crushed ice and serve with your favorite accompaniments. And don’t forget that bottle of Laurent-Perrier.
Sam’s oysters on the half shell
12 shucked oysters on the half shell
6 tbsp Heinz Ketchup
½ lemon (juice)
4 tbsp Lea & Perrins Worcestershire sauce
2 tbsp horseradish
Tabasco and salt
Mix all the ingredients, add Tabasco and salt to taste and enjoy with the oysters.