Oyster shucking for newb-any tips?

Go to an old school hardware store and get an oyster lead. I always find it easier to open in the back by the "hinge"

Push down into it rather than sideways, at least until you get in there. Wiggle it until to find your way in. If one is giving you too much trouble put it aside and move on. It sounds dumb but you tend to get in a “groove” so don’t let a stubborn one stop you. It’s usually more finesse than brute force.

First thing I do is dump the oysters on the driveway and spread them out a bit. Then take a hose and vigorously hose them off to remove any mud or small crap that may b clinging to them before I start opening them.

That way, less chance of outside dirt making its way into the oyster when you do shuck them.

Start at the hinge and get the point of the knife firmly in that area and then give your hand with the oyster knife a snappy turn to break loose the seal. Once that is done, gently work the knife around the oyster and pry on it to open the shell further.

When sufficiently opened, slide the blade between the attached muscle and the shell on one side to loosen that shell and remove it. What you want to wind up with is the whole oyster still in 1/2 the shell and then again use the oyster knife to cut the eye away from the shell in your hand and put it in a pan, along with any juices from the oyster.

Repeat the above steps until you are done. Once they are all opened, remove each oyster one at a time and kind of slush it around in the oyster liquid to attempt to wash off any dirt, shell bits, etc.

When al oysters have been cleaned in the above manner, strain the liquid left in the pot to filter out shells, dirt, debris, etc. and save that liquid for things like making gumbo or seafood dishes for added flavor.

find the joint and couple taps from a small hammer on the back of the knife will speed up the process tremendously and is easier.

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How much does a sack go for these days?

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Place across town is selling them for 70 dollars, that seems high as hell to me for like 80-100 oysters (that is the google result). But on a different note it is gonna take me forever to shuck them, so by the hour of fun it will be cheap. I was gonna hopefully get about 3-4 dozen on the half shell and 3-4 dozen chargrilled with some french bread. Plan of frying up a good many shrimp to also snack on if I make this my plan.

May have to have some hamburger sliders or something on stand by. My wife has less than zero confidence in my ability to get it done and stay out of the ER....and I vaguely remember my Dad got a sack of oysters when I was a kid up in N La, I remember a few struggles and he is better at stuff than his son.

Invite over a friend from Lafitte or Delacroix or similar. Seriously, you will need help. After about 30-40 you will get tired and want someone to sub in. If doing it alone, start well before others come over so you also have time to socialize.

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First thing I do is dump the oysters on the driveway and spread them out a bit. Then take a hose and vigorously hose them off to remove any mud or small crap that may b clinging to them before I start opening them.

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I was gonna try something like this. Thanks for the help

Only eat every other oyster that you shuck…

The curved tip on the OXO makes prying the hinge open easier.