Raw oysters are a real treat… but opening them up can be a challenge. Gavin Pera of Burlock Coast Seafare & Spirits, at the Ritz-Carlton Fort Lauderdale says to start with a good oyster knife.
Gavin Pera: "I like the ones with a little bent tip on them."
Gavin Pera: "It’s just a twist of the wrist. The number one mistake people make is going in and trying to stab and puncture the back of the oyster."
Take a look…
Gavin Pera: "The hinge that you’re looking for is right back there. You really just want to put the knife in- just pop it– open just like that."
Gavin Pera: "Clean the knife off so you don’t get mud inside the oyster."
Gavin Pera: "Make sure you separate the connective on the bottom and there you go."
Make sure you use a towel so the oyster doesn’t slide around. Use chef Gavin’s technique and before you know it, your oysters will be ready to eat!