Welcome, Guest.
Join Chefs.com to review recipes and create a personal recipe box.
Free Registration Login
Rinse mud from outside of oysters, discarding any seaweed. Do not scrub. Hold a short pointed oyster knife in one hand. Cover the other hand with a thick glove or cloth and grip the shell in your palm. Insert the point of the blade next to the hinge and twist to pry the shell open. Cut the muscle of the oyster from the top half and discard the top shell. Loosen the muscle from the lower shell with the knife. Arrange on a bed of ice and serve with lemon.
Join Chefs.com to review recipes and create a personal recipe box.Register Today
There's no better way to get a taste of what culinary school is really like, than by coming to an Open House and Cooking Demonstration.
Be the first to find out what's happening in the culinary world from those who understand it best. Get a new favorite recipe; and stay connected in the community.
Learn the way to a future in the culinary arts with training from leading culinary education schools.
