How to Handle and Prepare fresh Oysters

First, handle very carefully with gloves at all times.  Second, there are 5 things that can be done with unshucked oysters:

1. Shuck or open them fresh.

2. Bake them in the oven, ready to eat.

3. Barbecue them, ready to eat.

4. Steam them open, ready to eat.

5. Steam them open partially cooked then finish by preparing them stewed, frying, etc.

First, it may seem necessary to cull or break apart the oysters if they are in clusters of more than two or three.  If you notice, the backs are usually joined together on a dead shell. That is the seed shell on which the baby oysters cemented themselves to as free-swimming larvae.  Use a bar to break this seed shell or to pry oysters apart at this point, down to singles or doubles.

1. Shucked Oysters: It is very hard to shuck oysters.  Knife and shell cuts can happen easily.  However, if you are daring, here's how:

A regular oyster knife is required.  Sharpen it to a point and cut an cutting edge on both sides, up one full inch from the point.  The oyster has a back, where the hinge (pointed end) is; a front (the rounded end); a top (the flatter shell); and a bottom (the more cupped shell).  Using a pair of pliers, break off a half inch or more of the front shell.  This will create a small gap between the top and bottom shell, just enough to slip the knife in.  Now that the tip of the knife is in the oyster at the front, wiggle and slide it toward the center of the oyster.  There is a muscle attached at the middle to both the top and bottom shells.  When you cut the muscle, the shells will easily spread.  Then finish prying them apart and cut the oyster completely off the shells.  In order to not cut up the meat when you slide the knife inward, slide close against the surface of the bottom shell, so as to not murder the poor creature...that is until you are ready to cook, or just eat them alive.  Next, wash off the meat and refrigerate or freeze.  For complete detailed tutoring, visit your local oyster farm.  Please note, we are not responsible for any injuries that you may incur while attempting to shuck oysters.  

2. Baked Oysters: Wash off the shells, place them on a cookie sheet to catch any liquid that is produced during cooking.  Bake at 500 degrees F for 15-35 minutes, depending on the size.  Some shells will not be opened, so some prying may be necessary.  You may eat them plain, or dip them in a favorite butter sauce.  HINT: Oysters cooked "cup up" will hold the liquid, making a juicier meat.  "Cup down" results in the juice draining out, causing a drier oyster.

3. Barbecued Oysters: Wash the shells and place "cup up" on the barbecue for 15-45 minutes, depending on the size of the oyster.  Watch for oysters to start opening, this indicates when they are done.  Again, some shells may not open, so some prying may be necessary.

4. Steamed Oysters: Wash the shells and place in a steamer for 10-20 minutes, depending on size.  You will notice the oysters opening, this is the indicator that they are done. 

5. Partially Steamed then Fried or Stewed Oysters: Wash and scrub the shells very good if you plan to save the nectar.  Place oysters in a pan and steam using the usual steaming methods.  After most of the oysters are open one half inch, remove the meat.  Either prepare and cook in the usual methods or freeze until later.  They may be breaded and pan fried, made into a stew.