Enjoy Fresh Oysters with Andre Verdier
Shucking Oysters: If you are someone who does this at home, I am impressed. Most people I know shy clear of doing this fiddly job themselves, to the point where they actually tend to overlook oysters completely.
But there is nothing quite like an oyster which has been freshly shucked. The salty, brininess that smells exactly like a breath of fresh sea air is the holy grail of plump oyster perfection. To buy oysters pre-shucked is to lose a lot of this sensation and fresh juice from the shell.
This Andre Verdier Laguiole Oyster Knife and Block is designed to improve the oyster opening process, making it drastically easier and much safer to do at home. A simple wooden block with a strong lip pointing backwards is the key. This holds the oyster in place and allows you to point the knife away at all times. Strength is also leveraged from the hard bench/table surface. To be honest, I was blown away at how much easier it was than shucking them the traditional way (with a cloth and chain metal glove, holding the oyster in your hand - which is scary! And besides, who has a chain glove lying around at home?)
A beautiful start to your Christmas meal or other gatherings this season, don’t let fresh, unshucked oysters pass you by! This set would make a lovely present for a seafood aficionado.
How To Shuck an Oyster with the Laguiole Andre Verdier Oyster Knife and Block
1. Place the wooden block down flat on a hard, clean surface. The oyster is placed with the curved side of the shell downwards within the groove of the wooden block. The hinge (thicker and more pointed end) should be facing you.
2. Holding the block steady with one hand, insert the knife into the oyster’s hinge from a 45-degree angle. You may have to feel around a little for the slight soft spot of the hinge. Plunge the knife here.
3. Twist one time, left and right, just to pry the hinge open.
4. Slide the knife carefully along the top of the shell to release the oyster and remove the shell.
With a little practice, this becomes very easy and straightforward.
How to Best Serve Oysters
Rock salt is often used on the bottom of the serving plate to hold the shells in place. Fresh Lemon is a necessity. I like placing sea herbs (should be available from the place you buy the oysters) or a few little delicate flowers around and on the oysters. (Pictured are flowers from the top of the thyme plant in my garden).
Another great option is a classic mignonette dressing – this is simply made from finely chopped shallot and red wine vinegar. However you could try some different variations with more sweetness or fresh chilli, for example, or Asian inspired dressings. You should always keep the mignonette separate from the oysters so your guests can choose if they want it or not.
I’m a huge fan of Laguiole knives, crafted in France for centuries. See our Dos and Don’t’s of Serving Cheese featuring the famous Laguiole cheese knives.
Next Recipe: The Best Firecracker Salmon with Coconut Rice and Poached Green Vegetables
