How to Shuck Oysters
Restaurants Brighton meets Alan White, the Executive Chef at The Grand Brighton.
Here Alan introduces us to oysters from Poole Bay in Dorset and he gives us an introduction to the art of shucking oysters. Using an oyster knife with towel in hand, here Alan executes the opening or shucking of three oysters – then he presents all three differently on a bed of ice.
This is quick fire introduction demonstrates the simple techniques in shucking oysters along with a recipe idea which you could easily implement at home.
Over to you chef!