For those who are passionate about seafood, oysters are, without a doubt, one of the best delicacies that the sea provides us. But, at the same time, it is also one of the most ‘problematic’ when it comes to serving at the table. The reason? The eternal fight to open them correctly. And it is that, the fresher they are, the more they ‘resist’. Here are some tips to avoid taking a finger in the attempt.
“To open an oyster is very easy, you have to take the hollow part down, the flat part up and the tip of the oyster towards you. You take your knife with your thumb well on the end of the blade because if you slip you can hurt your other hand and then you take the section between the two shells. It is not the knife that works but the hand that holds the oyster, which comes to make small movements from right to left. And once the knife is inserted, we just cut the muscle… and here it is! we already have the mantle of the oyster that has been left over the oysters and we can clearly see where the muscle of the oyster is that we must section.”