SATURDAY, NOVEMBER 3, 2012
R. Murphy Wellfleet Oyster Knife featured in the Wall Street Journal Today!
Oysters Ascendant
FROM WORKING STIFF'S SNACK TO RARE LUXURY, THIS MOLLUSK HAS SEEN ITS SHARE OF UPS AND DOWNS. NOW, THE FORECAST LOOKS BRIGHTER THAN EVER
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How to Shuck an Oyster
![[image]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vAj6Y8ln49WZ6Bdbckr7kLsbi0e7GOaQI0ol2f-niLL7vWpU9_exiKjCzMIQs77xvhqYxXeUSLODcXzsVdq0SvtTbgCFf63Bntt1aP3S_QKfKtHvHUylsRAh50lrF6aLnovcWYGOJl5V2aMnBHDhRdvQ=s0-d)
F. Martin Ramin for The Wall Street Journal
Wellfleet oyster knife
Don't be daunted by shucking: It just takes a little practice and a proper knife. Our favorite, for its pretty brass and rosewood grip and its steady heft in the hand, is the Wellfleet oyster knife (pictured here) by R. Murphy ($37, rmurphyknives.com). Here's how to wield it:
Bruce Hutchison for The Wall Street Journal
1. Grip oyster with flat side of shell facing up.
Using your nondominant hand (wrapped in a dish towel for protection), grip oyster with flat side of shell facing up, cupped side down. Slide tip of shucking knife into hinge joint at pointed end of oyster, keeping blade flat and parallel to shell. Work blade into hinge, wiggling and turning until you feel a release or "pop"—the sign you've severed the ligament that keeps the shell closed.
Bruce Hutchison for The Wall Street Journal
2. Draw knife across interior of top shell
2. With blade still inserted and parallel to shell, draw knife across interior of top shell, separating oyster flesh from it. Pry off top shell and discard.
Bruce Hutchison for The Wall Street Journal
3. Edge blade under oyster meat and slice muscles attaching it to shell.
3. Now oyster's meat should be resting, whole, in a small pool of liquid (called liquor) in bottom shell. Taking care not to spill liquor or pierce flesh, edge blade under oyster meat and slice muscles attaching it to shell. Eat and repeat.
Bruce Hutchison for The Wall Street Journal
1. Grip oyster with flat side of shell facing up.
Using your nondominant hand (wrapped in a dish towel for protection), grip oyster with flat side of shell facing up, cupped side down. Slide tip of shucking knife into hinge joint at pointed end of oyster, keeping blade flat and parallel to shell. Work blade into hinge, wiggling and turning until you feel a release or "pop"—the sign you've severed the ligament that keeps the shell closed.
Bruce Hutchison for The Wall Street Journal
2. Draw knife across interior of top shell
2. With blade still inserted and parallel to shell, draw knife across interior of top shell, separating oyster flesh from it. Pry off top shell and discard.
Bruce Hutchison for The Wall Street Journal
3. Edge blade under oyster meat and slice muscles attaching it to shell.
3. Now oyster's meat should be resting, whole, in a small pool of liquid (called liquor) in bottom shell. Taking care not to spill liquor or pierce flesh, edge blade under oyster meat and slice muscles attaching it to shell. Eat and repeat.
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