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.
|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.
- 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.
- 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.
- Twist the blade until there is a slight pop. Then slide the blade upward to cut the abductor muscle which holds the shell closed.
- 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 (100g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
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ClaimsThis 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
|Meat and Alternatives||1|
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Top ReviewsView All Reviews
CharlieTrotteroctober 09, 2010 | I would make this recipe again
Now I know how to shuck them. Thanks.