Whether you’re celebrating long-lasting love, a brilliant friendship, or just a well-earned night off, oysters are always fit for the occasion. And nothing says impressive but effortless for your Valentine's Day dinner, like shucking them yourself with just a tea towel and a shucking knife — no fancy gloves required! You can watch Katherine in action here and read up on her top shucking tips and Japanese dressing recipe below.
Chill out – Pop your oysters in the fridge for an hour before shucking. When they’re cold, it makes them easier to open. On that note, serve them on a plate of ice so they are extra chilled when serving.
Find the hinge – That little point at the back of the shell? That’s your way in. Wiggle the knife in gently — no stabbing necessary — and find your way in.
Keep it steady – Hold the oyster flat so you don’t spill the briny goodness inside. Slow and steady wins the race (and avoids any injuries!).
Twist, don’t pry – A firm twist will do the job once the knife is in. Think finesse, not brute force.
Check for shell bits – A quick swipe with the knife clears out any rogue grit. Nobody likes a crunchy oyster.
Now, it's time for the good part: dressing them up. Mix the dressing up a day or two before and keep it chilled in the fridge.
Japanese Oyster Dressing
1 tsp white sugar
1½ tsp Japanese soy sauce
2 tbsp rice vinegar
2 tsp mirin
3 tbsp grapeseed or vegetable oil (or other neutral oil)
2 tsp toasted sesame oil
1½ tsp grated ginger
To serve:
12 oysters (Sydney rock is our favourite)
1 heaped tbsp salmon roe
2 tsp chives
Crushed ice
Method
Measure out and mix all the dressing ingredients in a bowl and set aside in the fridge while you shuck your oysters. Place your oysters on top of crushed ice on a large platter to serve. Add a little dressing onto each using a teaspoon, followed by a light sprinkle of salmon roe and a scattering of chives.