All over the Bay region, oyster growers have been selling more oysters straight to customers since the COVID-19 pandemic put a dent in the restaurant business. Directly supporting your favorite aquaculturists goes a long way in these challenging times, and it’s a delicious way to help.
But once you get those oysters home, can you reliably get that slurpy goodness out of its shut-tight shell—without slicing your hand?
Cheryl Costello joins a virtual oyster shucking class with the professional shuckers who roam around high-end parties nationwide, serving up oysters. See the simple five-step process below:
