huitres marennes oleron

Opening oysters :

Just before eating
No protection necessary – clean hands
Tool: short bladed, pointed knife

1. Position

Right-handed: Oyster in the left hand with the hinge towards the wrist, hollow of the shell in the palm
Left-handed: Oyster in right hand with hinge towards the fingers, hollow of the shell in the palm
Place the thumb on the blade to hold it

2. Knife insertion

Right-handed: Insert the blade at the level of the middle finger (two thirds of the length from the hinge)
Left-handed: Insert the blade at the level of the little finger (two thirds of the length from the hinge)
Penetrate with the blade, do not force it

3. Extend the blade

Cut the muscle
Lever the shell with the blade

4. finish

Detach the flesh from the upper shell
Pour out the liquid inside along with any shell broken during opening
Reposition the flesh

logohmo

bernezac creation