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How to shuck an oyster
To open an oyster, first fold a tea towel into your left hand. Place the oyster into the towel with the hinge facing towards you. With an oyster knife or any short bladed knife with a strong blade, insert the tip of the blade in to the hinge. By moving the blade side to side the hinge will break open.
HOLD THE KNIFE BY THE TIP OF THE BLADE AND NOT BY ITS HANDLE, this will ensure that you will not cut yourself should the knife slip. Remove the oyster from its shell, wash in salted water and return it to the shell.
Oysters should be opened immediately before serving. Discard any that are not tightly closed.
Preheat oven to 400 degrees. In a small skillet, cook the bacon until almost crisp.
Place the butter, shallots, red pepper, celery, lemon juice, Worcestershire sauce, and cayenne pepper in a food processor; mix until well combined for about 20 seconds.
Spread a 1/4 inch layer of rock salt on a rimmed baking sheet and bake for 8 minutes.
Remove from the oven and place oysters firmly in the hot rock salt. Place 1 tablespoon of the butter mixture on each oyster; top each with bacon. Bake oysters until bubbly for approx. 12 minutes. Keep a close eye on the oysters to avoid over-cooking. Serve immediatly.
- 12 Live Oysters
4 slices bacon, chopped
100g unsalted butter
6 minced shallots
1/2 cup finely chopped red sweet pepper
Finely chopped celery
Fresh juice of half a lemon
Large pinch of cayenne pepper
Publication Date: January 28, 2015.