There are many ways that people open oysters to get to the good stuff inside. We shuck in a way that keeps the meat intact and presents the oyster perfectly, ready to slurp straight from the shell. See how we do it in the graphic below or watch how we do below.
Rules of handling live shellfish.
On the road, transport oysters on ice in a cooler or waterproof bag – do not seal the bag. Oysters love to be cold (34-45 degrees F), damp and able to breathe. Never submerge your oysters in fresh water or sea water.
At home, refrigerate. Place oysters, clams and mussels in a shallow bowl, the deep-cup side of the oyster facing down, and cover with a clean, wet kitchen towel. Or keep oysters in a cooler over ice and drain the cooler as the ice melts. Always keep your cooler as shaded as possible.
Eat ’em up fresh. For the freshest experience, we recommend eating shellfish within 1-2 days of purchase. They will remain fresh up to 4-5 days when carefully cared for, see instructions 2, above. Always discard any shellfish that do not close tightly when tapped with a knife.
Bivalves open their shells slightly to breathe – this is normal and good health. Discard any oysters, clams or mussels whose shells are broken or do not close tightly when tapped. Discard any clams or mussels that do not steam open.