A Guide to Appreciating Oysters

Oysters are synonymous with romance—hailed as an aphrodisiac and allegedly enjoyed 50 at a time by Casanova himself (for breakfast, yet)—but they’re hard for some people to love. What’s not to adore about a salty, slippery, soft-bodied invertebrate surrounded by two calcareous valves joined together by a resilient ligament? Well. “[A]n oyster, like a lover, first captures you by bewitching your mind,” writes Rowan Jacobsen in his 2007 book, “A Geography of Oysters.” So maybe some of our favorite stories about and recipes for oysters will, if not bewitch, at least interest—and inform, and let you experience their charms vicariously.

The Taste of an Oyster

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Is it like the sea? Like a cucumber or a melon? Like copper or smoke? The taste of an oyster depends on a variety of factors, and can be hard to pin down, but it’s delightful to try. Learn about what influences oyster flavors, and how best to describe them.

A Dozen Oysters You Should Know

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Get acquainted with these 12 types of oysters and their particular appeal.

How to Shuck an Oyster

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If you want to get straight to the meat of the matter, here’s your guide to shucking oysters.

How New England’s Cult-Favorite Oyster Bar Came to Fenway

Eventide Oyster Co.

Pay a virtual visit to Maine’s famed Eventide Oyster Co. and learn how they made a second home in Boston.

The History of Oysters Rockefeller (and How to Make Them at Home)

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If you prefer your oysters cooked, this classically rich preparation is perfect, and historic.

Oyster Recipes

Some of our favorite ways to enjoy oysters (other than straight-up and fresh from the shell, that is).

• Oysters with Prosecco Mignonette

• Oysters with Caviar and Cucumber Mignonette

• Oysters with Mignonette Granité

• Easy Baked Oysters

• Cornbread and Oyster Stuffing

• Oyster Shooter

• Oysters with General Tso’s Cabbage and Furikake

• Hangtown Fry

Zyliss Oyster Tool, $14.95 at Sur la Table

However you enjoy your oysters, you'll have to open them up first. This duo makes it easy.

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Community Discussions

See what other Chowhounds have had to say (and ask) about oysters over the years.

Good Advice

Don’t Eat Every Oyster

If it looks fishy, throw it out.

Beware of Metal Shucking Gloves

They can be useful, but are probably a bad idea if you’re dealing with cooked oysters.

Further Reading…

A Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America

James Beard Award-winning author Rowan Jacobsen's first book about oysters is well worth a read even if you're still not sure about eating them.

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The Essential Oyster: A Salty Appreciation of Taste and Temptation

The author's second book on the subject is a fine follow-up if you just can't get enough.

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Consider the Oyster, $12 on Amazon

M. F. K. Fisher's classic work exploring and exalting the oyster is another must.

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How to Shuck an Oyster

Oysters can be challenging, not only in terms of taste and texture, but in the effort it takes to open them up for consumption. The tightly clamped shells must be pried apart, ideally without stabbing yourself in the hand. And there’s a bit of finesse involved, not just brute force, but with the right tools and simple technique, it’s easy to get the hang of it. So, read on to learn how to shuck an oyster.

Tools you need to shuck an oyster:

OXO Good Grips Oyster Knife with Non-Slip Handle, $8.99 on Amazon

A sturdy oyster knife is an absolute must, of course.

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Dowellife Cut Resistant Gloves, $9.99 on Amazon

While a clean kitchen towel will do for gripping the oyster, some people like the extra protection of blade-resistant gloves.

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How to shuck an oyster:

1. Fold a clean kitchen towel to use as a protective mitt (or don a cut-resistant glove). Hold the oyster—curved side down so that when you open it, the deeper shell will catch the precious oyster liquor—in your towel- or glove-protected, non-dominant hand. Rest this hand on a steady, flat surface for extra insurance against slips.

2. With your dominant hand, hold the oyster knife firmly by the handle and wedge the point of the blade into the hinge that connects the shells. Don’t try to use a regular knife, as the blade will be too thin and not ideally shaped.

3. Turn the knife as you would a doorknob, exerting minimal forward pressure. As you turn the knife, there will be a slight, satisfying “pop” as the joint gives way.

4. Take out the knife and wipe it free of sediment. Then slide it back in between the shells and cut the muscle that holds them together.

5. Remove the upper shell, and carefully run the knife under the oyster meat to release it.

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Now you’re ready to enjoy your oyster as-is, or add a few extras.

Oysters with Prosecco Mignonette

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Mignonette is a classic French sauce of vinegar, shallots, and pepper that often accompanies raw oysters. You can riff on the basic flavors; for a clean, cooling version with double the oceanic appeal, try our Oysters with Caviar and Cucumber Mignonette recipe. Or accent it with another classically romantic ingredient: Champagne (or Prosecco, its close cousin). Get our Oysters with Prosecco Mignonette recipe.

Oyster Shooter

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For fancier types who like to pair their oysters with alcohol, you can try our Oyster Martini recipe, but this classic spicy, salty shot is a great way to enjoy oysters (or pretend you like them when you really just want to bolt them down as fast as possible). Get our Oyster Shooter recipe.

Baked Oysters Chowder

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If you prefer your oysters cooked, à la oysters Rockefeller, these creamy, crisp-on-top baked oysters are a delicious choice, and look great served in their shells on a bed of coarsely crushed salt. Get our Baked Oysters Chowder recipe.

Zyliss Oyster Tool, $14.95 at Sur la Table

Another oyster-shucking option, this silicone sleeve securely holds your bivalves, and the accompanying knife slides easily between the shells while offering an ergonomic grip.

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