Oysters On The Half Shell

Let's Cook

1. Step 1.

   Rinse the 12 unshucked oysters under cold running water to remove any grit or debris.

2. Step 2.

   Put on heavy-duty gloves to protect your hands. Place a clean kitchen towel in your left palm and hold an oyster in the towel with the cupped bottom shell facing down and the hinge end facing your wrist.

3. Step 3.

   With your right hand, insert the tip of an oyster knife into the hinge end of the oyster. Gently twist and press until you feel the hinge pop open. Wipe the knife clean on the towel.

4. Step 4.

   With the oyster shell just slightly open, slide the knife blade inside along the underside of the top shell to cut the adductor muscle free. Discard the top shell.

5. Step 5.

   Wipe the knife clean again, then carefully slide the knife under the oyster to cut the muscle from the bottom shell, keeping as much of the oyster's brine (liquid) in the shell as possible. Remove any shell fragments floating in the brine.

6. Step 6.

   Arrange the shucked oysters on a platter of crushed ice. Serve immediately with Cilantro Mignonette on the side.