3 Reviews
50% would make this recipe again

The best way to savour an oyster is to eat it raw, with an optional pinch of freshly ground pepper and few drops of lemon juice.

Preparation : 5 min
70 calories/serving


12 oysters 950 g
ground pepper to taste [optional]
1/2 lemons, quartered [optional] 60 g

Before you start

Select oysters that are heavy for their size and tightly closed. Open oysters should be tapped on the shell: a live oyster will close up and is safe to eat. You will need 6 to 8 oysters/person for a starter, 12 to 15 as a main course.

They should be covered with a damp towel and refrigerated (larger shell down) up to 5 days. Open just before serving.


  1. Wash the oysters then scrub to remove any loose grit or barnacles. If possible, use an oyster knife which has a special blunted blade made for this purpose.
  2. Hold one oyster in your hand, wearing a heavy glove or oven mitt to protect yourself from injuries. With the flat side of the oyster up, insert the blade of the knife, with moderate force and twisting if necessary, at the hinge between the two shells.
  3. Twist the blade until there is a slight pop. Then slide the blade upward to cut the abductor muscle which holds the shell closed.
  4. Remove and discard the upper (flat) shell. Carefully wipe away any grit that may be inside of the oyster. Repeat with the other oysters then serve with optional ground pepper and lemon.

Nutrition Facts Table

per 1 serving (100 g)


% Daily Value




2 g

4 %

Saturated 0.8 g
+ Trans 0 g

4 %


50 mg


210 mg

9 %


4 g

1 %


0 g

0 %


0 g

Net Carbs

4 g


7 g

Vitamin A

3 %

Vitamin C

6 %


4 %


47 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Copper, Iron, Selenium, Vitamin B12, Vitamin D, Zinc
Good source of  :
Magnesium, Manganese
Source of  :
Niacin, Omega-3, Phosphorus, Vitamin B1, Vitamin B2, Vitamin E
Low  :
Fat, Saturated Fat
Free  :
Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Meat and Alternatives 1

Leave a review

You have to be logged in to leave a review


3 Reviews (2 with rating only) 50% would make this recipe again
october 09, 2010 | I would make this recipe again

Now I know how to shuck them. Thanks.

Useful 0

Top Reviews

View All Reviews
october 09, 2010 | I would make this recipe again

Now I know how to shuck them. Thanks.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.

Our weekly newsletter includes:

  • Recipes, tips and advice on healthy eating
  • Occasional promotions on products & services from SOSCuisine and some trusted partners
  • Occasional invitations to help scientific research by answering surveys or participating in studies
  • Your email address will never be shared without your permission and you may unsubscribe at any time.
SOSCuisine, 3470 Stanley, Suite 1605, Montreal, QC, H3A 1R9, Canada.