10 mins
![Oysters Recipe Oysters Recipe](/images/recipe-main-images/Oysters-441.jpg)
Ingredients for Oysters
![US Imperial Measurements US Imperial Measurements](/images/us_imperial.png)
![UK Imperial Measurements UK Imperial Measurements](/images/uk_imperial.png)
![Metric Measurements Metric Measurements](/images/eu_metric.png)
Currently displaying quantities in US Imperial Measurements
How to Cook Oysters
- Upon examining the shell, you will find that the oyster is slightly curved with one side being a little concave and one side a little convex. Place the oyster in your left hand (assuming you are right-handed) so that the concave (dipped) side is uppermost. Nearly always, this concave side is slightly smaller than the lower part of the shell and, upon examination, you will be able to see where the two shells meet.
Insert the oyster knife about half-way along the right-hand side as near as possible to the joint between the top and bottom shells. Press and wriggle the knife to force an entry between the shells. Once the knife is inside, swivel or slide it first towards you and then away from you. This cuts through the muscle that the oyster uses to hold the shells tight together. The oyster can then be opened easily with a twist of the knife blade.
- Carefully prise the two shells apart, leaving the oyster in the lower shell. Discard the top part. You now have a nice shiny oyster sitting in the lower shell, but usually there are a few pieces of broken shell remaining, so you need to carefully push these out using the tip of the oyster knife. Alternatively, you can 'wash' the oyster in a very gentle trickle of water to remove any bits of broken shell.
- Leave the oysters sitting in their shells for half an hour or so (in the fridge) so they can produce more water (this is part of the flavour of the beast!). Serve with a large wedge of lemon and brown bread and butter.
- To eat them, use a small fork to lift the oyster loose, squeeze a little lemon juice over, place the end of the shell to your lips and tip your head back so that the oyster just slides into your mouth. Indescribably succulent and decadent!!
![Graham Graham](/images/recipe-author-photos/-9.png)
If you are in doubt whether an oyster is fresh after you have opened the shell, touch one edge of it gently with the point of the knife and look for movement. If you are still in doubt, discard it without question.
Reviews of Oysters
![]() Thanks for explaining how to open oysters. I got myself a proper oyster knife and followed your instructions and before I knew it I was opening them no problem. I'll be practising more pretty soon! miaivanova (3 reviews) |
What To Eat Tonight
![19 Easy Pies 19 Easy Pies](/images/recipe-square-images/Cheese-And-Onion-Pie-122.jpg)
Pies, pies and more delicious pies. Steaming hot from the oven or cold from the fridge, we have a whole range to wet your taste buds.
![21 Tasty Italian Dinners 21 Tasty Italian Dinners](/images/recipe-square-images/Spaghetti-Bolognese-610.jpg)
Italian food has a great reputation for a very good reason - it's great food! Don't miss the chance to cook Italian with us.
![152 Fried & Grilled Meals 152 Fried & Grilled Meals](/images/recipe-square-images/Fried-Egg-256.jpg)
Fried and Grilled (Broiled) food is usually quick and easy to do. Our whole range goes from stupidly simple to fiendishly complex!
Other Fish & Seafood Recipes
![Mackerel with Mustard and Oats Mackerel with Mustard and Oats](/images/recipe-main-images/Mackerel-with-Mustard-and-Oats-363.jpg)
Mackerel has a very distinct and rich flavour and I find this method of cooking compliments this well. This dish is a true cold-weather winner.
![Mussels with Herb Butter (Moules Niçoises) Mussels with Herb Butter (Moules Niçoises)](/images/recipe-main-images/Mussels-with-Herb-Butter-Moules-Ni-ccedil-oises-419.jpg)
Known in French as "Moules Niçoises", these are perfect either for an aperitif before the meal, as part of a barbeque buffet, or for a starter.
![Monkfish Medallions à l'Orange Monkfish Medallions à l'Orange](/images/recipe-main-images/Monkfish-Medallions-l-Orange-405.jpg)
Monkfish is a firm fish, once called "the poor man's lobster" because its texture, when cooked properly, is really similar to lobster.