Oysters on the Half Shell

  • Level: Intermediate
  • Total: 15 min
  • Prep: 15 min
  • Yield: 12 oysters
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12 oysters in the shell

1 lemon

1 bottle hot sauce (recommended: Tabasco)


  1. Place the tip of your oyster knife into the tip of the hinge on the oyster shell, and twist to open. It may take you a few tries to get the technique, but once you do, it is easy.
  2. Make sure to employ a towel over your hand. Once open, scrape the bottom and top muscles separately to loosen the flesh from the shell. Leave the mussel meat in the bottom shell.
  3. Add a squeeze of lemon juice and hot sauce if you wish, and slurp down, chewing if you want the full experience.
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