So, the first time I tried shucking oysters, I'd had a couple of beers, didn't wear any gloves, and ended up poking oyster juices into several spots in the palm of my hand with the wrong end of the oyster knife, which didn't feel too good for a few days, especially after having time to inflame. Anyway, I've learned a bit since then. I wear gloves and I'm fair at getting them opened, but I invariably do chip the shell and manage to drag shell bits and such into the oyster itself. I've watched You-Tube videos, so I get the general idea, but does anyone here have any other tips on how to shuck cleanly? Alternatively, do oysters open quickly enough on the barbie that one could let them "self-shuck" and still have time to apply a buttery basting sauce and some grated parm?
Tomorrow's menu is turtle soup and BBQ oysters.
The title should be edited to say "Oysters on the Barbie", but apparently I can't edit the title, so...
Tomorrow's menu is turtle soup and BBQ oysters.
The title should be edited to say "Oysters on the Barbie", but apparently I can't edit the title, so...
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