Let's be honest, to properly open an oyster is a process that requires a little practice. First, locate the hinge and muscle: the hinge joins the two valves and the position of the muscle keeps the valves closed.
Three approaches can be used to open an oyster. The first one, and most popular one in North America, is to break the hinge by introducing a knife at the end of the oyster. This is the North American technique.
The second, more commonly used in Europe, is to introduce the knife between the valves in the muscle to cut it. This is the European technique.
Finally, the third technique is a mix of American technique with some alterations that we call the Safe technique.
In all three cases, it is advisable to keep your oyster in place with a towel to avoid injury.
How to open an oyster
Opening an oyster is very easy and simply requires a bit of practice. Here are a few tips to help you.
Two points should be kept in mind when opening an oyster: the hinge that joins the two valves and the position of the muscle that maintains the valves closed. Two approaches can therefore be used to open an oyster. The first, the most popular in North America, involves breaking the hinge by inserting a knife at the end of the oyster; the second, which is more commonly used in Europe, involves inserting a knife between the valves in the muscle region and cutting it.
The muscle is located at one third in both directions.
North-American Technique
Step 1: Place your thumb one centimeter from the end of the blade to prevent the blade from sliding along the shell. Insert the knife at the point of the oyster in the hinge region and press firmly.
Step 2: When you feel that the knife has reached the hinge region, turn it to separate the shells.
Step 3: While holding the knife along the upper valve, slide it to cut the muscle and remove the shell.
Step 4: Then slide the knife under the meat to cut the part of the muscle holding the meat at the bottom of the shell.
European Technique
Step 1: Place your thumb one centimeter from the end of the blade to prevent it from sliding along the oyster shell, and insert the blade in between the two valves in the muscle region
Step 2: Cut the muscle from the side.
Step 3: Raise and remove the upper shell.
Step 4: Then slide the knife under the meat to cut the lower part of the muscle.
Safe Technique
Step 1: With the rounded side facing upwards and the point facing you, place the oyster on a hard surface. Hold the oyster in place using a napkin. You could also wear a thick glove to protect the hand holding the oyster.
Step 2: When you feel that the knife has reached the hinge region, turn it to separate the shells.
Step 3: While holding the knife along the upper valve, slide it to cut the muscle and remove the shell.
Step 4: Then slide the knife under the meat to cut the lower part of the muscle.
Video to come.