Tonight’s class focused on shellfish. I finally learned how to properly shuck an oyster. It took a few attempts but by the end I was able to pick up the technique. To shuck an oyster you hold it in a towel in your hand, cup of the oyster facing down. You then take the oyster knife and push it through the heel of the oyster. Once the knife gets through the heel you twist the knife to pop the shell. You then move the knife across the top shell to separate it from the oyster. Then after taking the top shell off you cut the oyster free from the bottom shell. I chose to cook Oysters Florentine tonight in order to practice the shucking technique.
The chef also taught us a few simple recipes for shrimp, clams, and crab that I will highlight in future posts