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Photo: Kristian Butler
Oyster's Being Opened at The 'Front, October 2010
There are a few ways to open an oyster, but in principle I put the effort on keeping the shell still rather than behind the oyster knife...
First find the 'hinge' between the two halves of the shell (the only part that goes inwards rather than the frilly edge)
Secure the oyster on a cloth with the 'cup' side down and the oyster knife facing away from you
Gently twist the oyster knife into the hinge with a little pressure but not too much incase it slips
Cornish Native Oysters from Kristian Butler Cinematographer on Vimeo.
Once the shell 'pops' open twist the oyster knife enough to be able to slice the top mussel from the flat shell
Try to refrain from opening the shell like a tin of beans, as it reduces the damage to the frill and you shouldn't have shell in the finished dish
Drain away the first liquid (often quite salty water) and check for shell if you ignored the last tip, before 'cutting' the bottom mussel from the 'cup'
Turn the oyster over in the shell so the plump undamaged flesh is presented
Watch the oyster recreate the liquid it needs to survive out of water, this is the mineral rich juice that should not be wasted
Lay on ice for a couple of minutes before serving naturally
or with a squeeze of lemon
Photo: Kate Cornish
Cornish Native Oysters ready to serve
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