Eat ‘em raw!
Fry ‘em up!
Wrap a tea towel over one hand and use it to hold the oyster firmly.
Using an oyster shucking knife in the other hand, place the tip of the shucking knife at the base of the hinge, twist the knife using pressure, then without the pressure, lever the knife upwards, or twist it to pry the hinge open.
Slide the knife under the top shell to release the oyster and remove the shell.
If you do not have access to an oyster knife or are unable to open them on your own, feel free to pop them in the oven at a low heat of 200 degrees while watching closely for them to open.
You can now broil, fry, grill or if you’re feeling adventurous make oyster stuffing or stuff it in filet mignon! We personally love our oysters raw! Try them topped with your favorite cocktail sauce, horseradish, hot sauce, lemon, and vinegar!
Store oysters in the bottom of the fridge, rounded-side down. Oysters can be stored for up to 2 weeks in the refrigerator.