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Jacques Pépin's advice for shucking oysters.
Jacques Pépin's advice for shucking oysters.
Read the transcript of this video
Of the joy of winter for me is to eating
oyster and clam, any type of seafood like that which
is nice and cold in winter. Of course you have
to open it. There's different openers, this one, that one,
the classic one, this one. I tend to prefer the
pointy one. And it follows more Miyage oyster. Usually you
go to at the hinge here at the end. I
serrate a little bit, and up, brack it open, and
run it close to the shell. So you wanna cut
the abducting mussel that you have here. This is what's
holding The oyster to the shell. And then you want
to go underneath like that to separate it. And now
that's it, it's ready to eat fresh, very juicy.
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