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eat / technique

Shucking oysters By KERRy NEWBERRy / PHOTOgRAPHy By MOTOyA NAKAMURA

A PortlAnd trAdition Since 1994 “The classic Portland combination of elegance, informality and history.” - The Oregonian- A&E Diner

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MIXpdX.coM DECEMBER 2012

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othing adds sparkle to a holiday party like a platter of glistening oysters on the half shell and a glass of bubbly. However, if you’ve ever shucked an oyster, you know the process can be daunting and potentially dangerous. That is unless you have the right tools and tips. We asked Tobias Hogan, oyster shucking expert and coowner of EaT: An Oyster Bar and The Parish, how to coax open an oyster shell. “The freshness and flavor can’t be beat when you shuck your own oysters,” Hogan says. You can also get more

bivalves for your buck when you buy them by the dozen and take them home. The Parish sells oysters by the dozen from their daily chalkboard selection — ranging from Tillamook Sweets to Kumamoto, depending on what’s in season. “You can grab a dozen oysters to go and a bottle of wine if you want,” says Hogan. You don’t even have to worry about preparing a mignonette, as Hogan advises a squirt of lemon or slurping au naturel. “It’s about the oyster, not what you put on top of it,” he says.

tipS anD toolS: 1. Before you shuck, find a dish towel that’s good and thick. “Remember, you want something for padding and blockage,” says Hogan. 2. A well-designed oyster knife makes all the difference. “We use these little INOX French ones at the restaurant because they are very utilitarian and easy to use,” says Hogan. At home, he uses different knives for different oysters because the bivalves come in all shapes and sizes. 3. Just in case, Hogan suggests some protective gear. Either a puncture-proof glove or a glove with a rubber palm that is puncture proof. 4. Also essential — good wine (preferably Champagne or chablis) and good friends, adds Hogan.

MIX Magazine December 2012  

Eat • Drink • Get Out • Get Together

MIX Magazine December 2012  

Eat • Drink • Get Out • Get Together

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