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Oysters are probably one of our favourite types of bivalve molluscs to eat. They can be flavoured and cooked or just eaten raw with a dash of lemon juice. Either way they are really nice.
- 3–10 oysters per person
- Some lemon
Preparation Time: 10 minutes
Cooking Time: n/a
- Using a cloth, hold the oyster with one hand so the hinge end is exposed. Using a shucking knife or butter knife, gently but firmly push it between the two shells.
- Keep the knife flat with the top of the shell and push the blade right into the hinge.
- Give the knife a sharp 90° angle twist to release the two shells.
- Slide the blade flat across the top shell to release the oyster mussel attached to it, lift off the shell and discard.
- Serve immediately. We chose to serve it quite simply with lemon and a few chives.
- As with any seafood, you must make sure the oysters are very fresh and they must still be alive.