In our Summer issue, shellfish make a big appearance in a number of our contributor’s gatherings. As the theme of this issue of our magazine is “Salt,” this makes perfect sense, for what kind of food so perfectly symbolizes the mineral depth of sea salt than mollusks and bivalves?
In the story “Out of Our Shells” by Elliot Shaffner & Fred Turko, fresh Rappahannock oysters, mild and gently sweet, are cracked open and dressed with a fiery Thai chile mignonette before being slurped out of their shells. Shucking oysters is one of those kitchen skills that can be intimidating – after all, a pointy little knife and your fingers are within mere centimeters of each other. But with a little patience and a few rounds of practice, shucking an oyster is actually pretty doable. And once you’ve mastered the skill, oysters on the half shell can make a frequent appearances at your summer gatherings.
This video tutorial on how to shuck an oyster will show you how it’s done!
Video by BG Productions