Shucking shellfish doesn’t have to be scary. Chris Sherman from Island Creek Oysters stopped by the MUNCHIES Test Kitchen to teach us how to properly shuck oysters and clams. From the correct type of knife, to the best techniques for prodding and twisting, to the necessity of gloves, Chris breaks down shellfish shucking into an easy and manageable task.
Then, he leaves us with essential plating tips, like resting the shells on salt to keep them from tipping over. Whether you prefer the sweetness of West Coast oysters, the salinity of East Coast oysters, or the nuance of Gulf oysters, you’ll be prepared to shuck whatever comes your way.
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