“When confronted with an oyster, you first have to shuck it. This takes a little practice until you get the knack. In order to shuck, equip yourself with an oyster knife with a blade about 3 inches long and a strong wooden or plastic handle. The blade should be blunt.” – James Peterson
The acclaimed Maine Belon oyster has been used in this “how to” demonstration. Maine Belons are currently in season and are often available on our website.
This step by step guide has been provided by award-winning food writer, cookbook author, photographer, and cooking teacher James Peterson.