Shucking has a reputation for being a difficult chore—but there is a secret to opening local cage-cultured oysters. Ann and Tom Gallivan, the owners of Shooting Point Oyster Company (which sells to Maison Premiere), recommend opening their oysters from the bill end, not the hinge. Farmed Virginia oysters like their Shooting Point Salts have deep cups and thin shells, so approach shucking with scissors first instead of a knife. Cut away the brittle, fine edge of the oyster to reveal a space between the oyster lid and the cup. Then it’s easy to finish the job—you could even use a butter knife.
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Slurp Oysters on Virginia’s Eastern ShoreShareThis
4. Insider’s Tip
Published on Jan 11, 2013 as a web exclusive.