(150 ct.) Bay Medium-Cupped Oysters

🦪Make Extra Fresh Oyster Stuffing with your Fresh Oyster Catch from the Northeast!   Oyster shucking may seem daunting with the firmly pressed shell and the rock-hard outer surface, but with practice; you’ll have your medium cupped oyster pried open, exposing the briny sweet delicacy. Follow these steps to remove the oyster for the taste of the bay. Fun fact, even the blue crab scarfs down an oyster or two if he’s able to pry open the shell with his strong claws.   Prepare the kitchen. Locate your oyster knife and a safety glove and set them aside. Then run each oyster under cold water to remove any debris to ensure a clean oyster shucking. Find a shallow wood crate to use as your staging area for the shells. Ready, set, go. Hold the oyster in your less dominant hand, the one you don’t write with and make sure the larger part of the shell is facing down and the hinge that opens and closes, pointing toward you. Shucking with the larger portion down guarantees the juices will stay with the oyster as you shuck. This liquid helps with the slurping enjoyment!   Shuck! Hold the oyster with your glove and insert the knife firmly in the hinge. Turn clockwise with the knife, as if you’re opening a door. Once the shell pops open, run the knife along the flat smaller shell where the connecting hinge holds the two shells together and separate it with your oyster knife. Remove the top shell and inspect the oyster in the cupped shell. Is the liquid free of debris, along with the oyster? If so, you can congratulate yourself on your prowess.  Free the Oyster! Then take your knife to sever the oyster from the cupped shell and then place the oyster, still in the shell with the liquid, on a platter filled with ice. Accompany the delicacy with lemon wedges and mignonette and get slurping! For those chefs in the house, remove each oyster from the shell as a star ingredient for oyster stuffing. The possibilities amaze even the most creative recipe!