Up till this point I would buy them half shelled. This saved me the work of prying open the shell to get to the goodness inside. My thought was by getting the closed oysters there would be more juice when I shuck them.
When I did not realize is how messy trying to open them up is, especially when someone is as inexperienced as myself with such a task. I also did not have the right tools to open them, so using some screw drivers and a normal knife I go to trying to open them.
Once I tried to open the first one I realized this was going to be an uphill battle, the shell flakes off when you do not drive the blade deep enough. And when enough shell is broken off it gets harder and harder to open them. I need to buy a shucking knife and try again with the proper tool. Though I may learn id rather just leave it to the fish processor to do the shucking. I am sure they do it in seconds where it took me over twenty minutes.
I am glad I did not jam my finger with the screw driver and even more glad I did not cut myself with the knife. Though the oysters are sharp themselves and I think I did get cut on one of the sharp shells.
By sticking the knife into the hinge I work the blade back across the thing that keeps them closed. So its a two part process. Prying them open enough to then get a knife in them to cut that part that holds them together.
Recently I learned if I hear shellfish up slightly I can make them shells open on their own. Thats something I may try in the future so I would not even need a special shucking knife if I can get the shellfish to open by placing them in the oven for a few minutes.
After doing it this way I do not want to repeat this process. I think there are better ways to do this and I will find a good technique that works for myself. So next time I think I will try to pop them in the oven for a few minutes to open them instead of attacking the oyster shells with a screwdriver and knife.
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