How long do oysters keep?
It’s best to buy oysters that are freshly shucked or, better still, buy them unopened and shuck them yourself just before serving. See below on how to shuck an oyster.
Shucking oysters just before consuming them guarantees that the briny juices won’t be washed away.
If you buy opened oysters ahead of time, it’s preferable not to buy more than a day ahead. Store them covered with a damp paper towel and a tea towel over the top, in the fridge between 2-5°C.
NSW Oysters advises that unopened rock oysters should not be refrigerated but instead covered with a damp cloth and stored at 10-15°C. They should not be stored in plastic, water or ice as this will kill them.
Pacific oysters can be kept unopened at the bottom of the fridge.
As with everything when it comes to food safety, always be guided by your nose! If the oyster smells funky or bad rather than having a clean and briny ocean smell, discard it.
How to shuck an oyster
First, make sure you have a good oyster knife. It needs to be short and stout with a heavy, pointed blade that is set deep into the handle so that it won’t move (check it by pushing it against a hard surface). A paring knife won’t do.
Holding the oyster under running water, scrub the shell to get rid of any grit.
Next, put a damp cloth under your chopping board so that it doesn’t move around. Take a clean tea-towel and fold it around the wide end of the oyster.
Hold the oyster firmly on the board, with the fingers of your non-shucking hand tucked into the folds of the cloth and the cup of the shell facing down.
Then, insert the knife a small way into the hinge (the pointy end) where the top and bottom shells meet.
Holding the knife tip at a low angle – about 45° – and using gentle pressure, twist / move the knife in a rhythmical rocking motion from side to side until the hinge is broken.
You’ll be pleased to know that the hardest part is now done!
Once the hinge is broken, slide the knife gently along the top lid without cutting into the oyster. When you come to the muscle (about 2 o’clock on the top lid), slide the knife through the muscle to release the top shell.
Then, scoop the knife under the oyster to snip the muscle on the bottom shell and release the oyster. Voila, it’s ready to eat!
The YouTube video here is useful in showing you how to shuck an oyster.
Here’s another good video clip, from ABC presenter and oyster farmer, Paul West.