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Ready for it? Razzoo’s Has the Lowdown on the Fastest Way to Shuck an Oyster

It’s oyster season at Razzoo’s, which means we hear a lot of questions about oysters. One of the most common ones: how do I shuck an oyster?

 

Read on to find out the fastest – and easiest! – way to shuck oysters. The faster you eat – the more you get!

 

The Old Fashioned Way to Shuck an Oyster

When looking at a sealed oyster, many people will attempt to pry open the oyster along the backside, where the shell comes to a point. How do they do this? By repeatedly jabbing a knife into the oyster until it splits open. Sounds like a good idea, but when it comes down to it, it’s 1) not very graceful and 2) a great way to end up with shards of shell in your oysters or mutilated oyster meat.

 

Fastest Way to Shuck an Oyster

Okay, are you ready for it? It’s actually pretty simple. First off, locate the wide part of the oyster, which is the front. Now, instead of jabbing your knife in repeatedly, slide the paring knife in between the shells - just to the right of the center front works well – then gently twist to separate. As you begin to pry the shells apart, be sure to sever the abductor on the top of the oyster. Once you cut it loose, your shells should slide open seamlessly, and all you need to do now is sever the bottom abductor by gently sliding your paring knife along the bottom side of the oyster. Flip it and reveal the beautiful, smooth oyster meat. Lastly, drizzle with lemon juice or Tabasco and slurp it down!

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Razzoo’s Serves Raw, Shucked Oysters on the Half Shell!

Not sure you want to worry yourself with the dirty work of prying oysters open? Come on in to Razzoo’s in Texas or North Carolina, where we have delicious, fresh oysters on the half shell ready and waiting! Order our signature Cajun raw oysters or you can get them boiled with garlic butter and Parmesan.

 

How to Shuck an Oyster

Oysters are tricky business. It’s easy to feel intimidated by the little sea critters, but don’t be! Fresh, raw oysters are one of the Gulf coast’s greatest delicacies  - if you know how to eat ‘em! Let Razzoo’s Cajun Café give you a few tips on shucking oysters so feel like a pro in no time:

 

1.   Buy Raw, Live Oysters: This may seem like a given, but some people mess this one up! Smell the oyster. Does it smell fresh, like salty seawater? Any off odor is a no-go. Does it feel weighty in your hand? Fresh oysters still have lots of salty seawater in their shell, giving them a more substantial weight than older oysters. Plan to eat your fresh Gulf oysters the day you buy them for maximum freshness.

 

 

2.   Gather Your Supplies: In order to properly shuck an oyster, you’ll need an oyster knife and a thick glove or kitchen towel for handling the oysters as you cut. If you don’t have a fancy oyster knife on hand, any short, flat knife - or even a flat head screwdriver - will do.

 

3.   Insert the Knife: The key is to find the hinge of the oyster. If you look at the oyster, you will see a more “cupped” side, which is the bottom, and a more flat side, which is the top. Now look for the pointier end of the oyster; this is where the hinge is. You can now insert the knife one of 2 ways, either directly into the hinge or directly to the side of the hinge.

 

4.   Cut It Open! We’re almost done! Run the knife along the hinge until it breaks loose; you may even have to administer a nifty twist move with your knife to pop that baby open. Once the hinge is loose, run the knife through the oyster, keeping the knife close to the top as to not mangle the oyster itself.

5.   Slurp the Goods: Now we’ve come to the fun part. Drizzle a little lemon juice or Tabasco on the oyster and slurp it up whole. Be sure not to leave any of the oyster juice – it’s the best part!

 

Not feeling like a pro yet? No worries. Razzoo’s Cajun Café has fresh, raw oysters served daily! Our oysters are guaranteed fresh, and come ready to inhale – no shucking necessary. See ya at Razzoo’s this week for some of the best oysters in Texas!

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