ChefSteps Tips & Tricks: Quick, Easy Way to Shuck A Bunch of Oysters

So you’re throwing a big party and want to serve fresh oysters because that's just the sort of dope-ass host you are. Problem is, preparing a lot at once is a huge shucking pain, right? Well it doesn't have to be. Here's a way to easily shuck hella oysters in a matter of minutes.

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[giornogillespie]

Doesn't this takeaway from the fact of when you serve raw oysters, they are no longer raw? Certainly makes sense for if you're are cooking them.

[johnnicholas]

You should try the East Hampton Shucking tool, it's the safest and easiest way to open oysters. You dont hold down the oyster down with your hand. It keeps your hand away from the knife. You won't hurt yourself.

[DavidFSloneEsq]

I love the idea of this, and really want it to work. I'm just concerned: If the shells pop open in the blanching water, doesn't that dilute the liquor? I've never actually shucked an oyster, myself, so I'm just theorizing. This technique could be what it takes for me to finally pop my shucking cherry!

[connorgreene]

Do you lose any brine? I know they probably taste briny but do you actually lose the brine liquid?

[NYCmob]

I second that comment for taste difference vs. raw

[theangrycheeto]

Im curious as to how, if at all, this would affect the taste of the oysters if theyre just intended for raw consumption on the half shell.

[linesirfrancisbacon]

does this take way flavour or texture from the conventional way of not heating them first?

[cupermarquez]

soy de Guadalajara jal. mexico y me encanta su bloc

[GlennVanspauwen]

Great trick! Thanks for sharing. One question : I like the salt taste, don't you lose some of the flavours by boiling them?

[bujored]

does the 30 second blanching kill the oyster?

[umba]

Thanks Mario.. I have been eating Oysters for 25 years, and never saw the blanching method..

[SeaToSummit]

Maybe this is a stupid question, but by doing this are you ending up with a less runny oyster than if you just shucked it normally? Are these technically not raw anymore?

[jchong]

Hi Chefsteps,
I'm hosting an oyster shucking party and was reading online that you shouldn't store oysters in water because fresh water will kill the oysters. How long do you recommend storing them in the cold water? Are the oysters dead by the time you take them out of the boiling water? Hoping I can blanch the oysters a few hours before the party starts.

Thanks!

[SenrAwesome]

Those oysters are BEAUTIFUL! where are they from?

[bmartin]

Jeez, I wish I'd watched this video about a half hour ago, I might not have cut in the heel of my hand right now. That's what I get for not consulting the wisdom of the Chef Steps before hand

[eriksubaru]

What preparation goes into an oyster? Do you eat them cooked or raw? Is it just the 30 second blanching?

[michaeljames]

I blanch oysters then they shiver Grant please grant me food delivered?

[CaptainCook]

I might be wrong, but it looks like they loose all of their juices when blanched like this no?

[raekell]

So.... now a bunch of them lost their liquor? THAT'S a party foul.

[kmcclarney]

So you put you over the customer. If it boring don't work at any oyster bar lol