Recipe courtesy of Chuck Hughes and Chuck Hughes
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Total:
15 min
Prep:
15 min
Yield:
12 oysters
Level:
Intermediate

Ingredients

Directions

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.

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.

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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