Freshly Shucked 
Sydney Rock 
Oysters 

Photography by Mark Roper

This month, Greg Doyle shows how to prepare and shuck oysters, as featured in Delicious magazine (February 2003).

serves 4

Crushed Ice, to serve
4 tbs finely diced eschallots (shallots)
Crushed black peppercorns
120m; (6tbs) Champagne Vinegar*
48 Sydney rock oysters (shuck as shown below)
Lemon wedges, to serve

Place a cotton napkin on a serving platter and spread ice over it. Place the diced eschallots and a good sprinkling of crushed black pepper in a small bowl. Pour in the Champagne vinegar to cover and then stir to combine.

Place the oysters on a half shell on the ice and serve with the dressing and a lemon wedge.

*Champagne Vinegar is available from gourmet food stores. If not available use white wine vinegar.

How to Shuck Oysters

1.  Place a large cotton napkin on a dinner plate and spread crushed ice over it.

2.  Place a cloth or serviette in the palm of your hand and lay the oyster in the cloth.

3.  Use an oyster knife or a sharp knife with a pointed end to open the oysters by placing the knife at the end of the oyster. Next, carefully pressure the tip of the knife into the oyster, then turn the knife on an angle to pop the top shell.

 

4.  Slide the knife under the top of the shell and then flip it off the bottom of the oyster. Gently slice under the oyster to cut the mussel and then turn it over. Place the oysters on a half shell on the ice and add your preferred dressing or enjoy them natural.