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Oysters on the Half Shell

Easy, Moderate, Complex

Ingredients

Method

  1. Place the tip of your oyster knife into the tip of the hinge and twist to open. It may take you a few tries to get the technique, but once you do, it is easy.
  2. Make sure to employ a towel over your hand. Once open, scrape the bottom and top muscles  separately to loosen the flesh from the shell. Leave the mussel meat in the bottom shell.
  3. Add a squeeze of lemon juice and hot sauce if you wish and slurp down, chewing if you want the full experience.