The oysters should feel heavy for their size and have a clean, fresh ocean smell.
Dead oysters have open or broken shells and should be discarded immediately.
Storing Fresh Oysters
Store fresh oysters in the refrigerator with the cupped side of the shells down.
Cover them with a damp kitchen towel.
Oysters are best consumed within 24 hours.
Before shucking, the oysters should be scrubbed clean to remove any dirt or sand.
Cover and refrigerate for at least 1 hour before serving.
Rinse oysters under cold running water.
Throw away any that are open and don’t close if you tap them.
Place an oyster flat-side up on a work surface.
Place the tip of the knife between the top and bottom shells just adjacent to the hinge.
Press inward, twisting and wiggling your knife tip, to release the top shell.
At first, it may seem like you aren’t making progress, but continue with gentle pressure.
Continue wiggling the knife while pressing inward until the shell pops open.
Run your knife along the inside of the lower shell and gently cut the oyster free.
Leave the oyster nestled in the shell.
(If you open an oyster that has a strong, sulfurous smell, discard it.
It’s dead.)
Serve immediately, with about 1/4 teaspoon mignonette sauce per oyster.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
