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Cooking Techniques - O

• Handling Oysters, Clams, Mussels

Oysters,Clams, Mussels - How to handle

Buying live oysters, clams and mussels then cleaning them at home assures freshness. Always use a heavy mitt, mesh glove, or side towel to protect hands when cleaning and/or oysters. Clean all molluscs (clams, oysters and mussels) well by scrubbing them under running water to remove all dirt before shucking. Then check them carefully, only live clams and oysters will have tightly closed shells. Discard any that are open or feel unusually heavy. These are either dead or full of silt.

Oysters

Protect your hand by wearing heavy-duty rubber gloves or enclose oyster in several thickness' of a folded kitchen towel. Hold the shell in the palm of your hand with the left valve, the deeper side, down. Locate the beak (the hinged part of the oyster--the narrow end), and with a back-and-forth motion gently work the tip of the oyster knife between the shell halves. Once the knife has penetrated the shell (by 1/4 inch or so) make sure the oyster is firmly impaled on the blade by giving the shell a few shakes. It should remain firmly stuck on the end of the knife. Working very carefully, twist the knife back and forth to open the shell. Once the shell is opened, slide the knife across the top of the shell to cut the adductor muscle and run the knife under the body of the oyster. Discard the top shell.

Clams

Use the tip of the knife to release the meat from the top shell. Then run the knife under the clam meat to loosen. This clam can now be served "on the half shell."

Mussels

Mussels are rarely served raw, but the method for cleaning them is similar to that used for clams. Unlike clams and oysters, mussels have a dark, shaggy beard that is normally pulled away from the shell before cooking.

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