This article exists as part of the online archive for HuffPost Australia, which closed in 2021.

Today's The Day You Become An Oyster-Shucking Master

You got this.

If you want to throw a truly epic summertime party, then you should know that raw oysters are a must. Oysters are the very definition of this sun-filled season ― light and salty in flavor. But shucking a bunch of these is enough of a hassle to deter even the fanciest of hosts from offering their guests these beloved bivalves.

Until now. There’s a trick from ChefSteps that will make this task a breeze.

The folks at ChefSteps will teach you “how to delicately pick the lock that is the oyster.” All you need is a pot of boiling water and a 30-second plunge to soften the abductor muscle ― what keeps the shell closed ― enough to have them easily pop open with a knife. And since they’re a little blanched, they’ll be more beautiful when served on the half shell. (Don’t worry, a quick blanche and icing will still keep that raw flavor.)

Watch the video above to see how to do it.

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