SHUCK OYSTERS EASILY!
The Half Sheller™ An oyster opening and serving board
Rinse the oysters in cold water to remove any surface sediment, so you can recuperate the juice that gathers in the groove.
You may choose to use a folded towel to protect your oyster-holding hand or your table.
Hold the oyster firmly, cupped side down against the board, with the hinge (at the thick end) facing your knife hand. Holding the oyster knife slightly downward toward the board, wiggle it firmly into the hinge of the oyster, and twist to separate the two halves of the shell.Holding the shell slightly open with your thumb, slice along the underside of the lid toward the thin end to cut the muscle that holds the oyster shut.
Open the shell, slice the oyster free from the bottom, and present on the half shell.
CARE FOR THE HALF SHELLER™
Simply wash with dish detergent and hot water after using it for raw seafood, and before using it for cooked foods.
As an added precaution, sanitize by rinsing in a solution of one teaspoon of bleach in one quart of water.
Store clean and dry.
DISCLAIMER Raw and undercooked shellfish can harbor harmful bacteria. Children and people with compromised immune systems can be particularly susceptible. If you experience chills, fever, or other symptoms after eating raw seafood, seek medical attention immediately. For more information, see http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/
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