Techniques » How to Shuck an Oyster
Mollusks are a tough crowd. And oysters are the toughest of the bunch. They don't open up for just anybody. To enjoy a nice fresh raw oyster, Jeremy Sewall of Eastern Standard and Lineage offers up a safe and surefire technique for popping these jewels open without losing the precious flavorful liquor (juice) inside.
Jeremy Sewall attended the Culinary Institute of America in New York, worked at the White Barn Inn in Kennebunkport, Maine, and spent time in Europe. With his extensive culinary experience and deep New England roots, he returned to Boston where he met and married Lisa, a pastry chef. After a stint at Great Bay restaurant, he opened Lineage in Brookline's Coolidge Corner. As well, Jeremy is Collaborating Executive Chef at Eastern Standard, a Fenway Park-area favorite restaurant, and is currently running the show at Island Creek Oyster Bar.
Posted Wednesday, April 15, 2009, at 4:37 pm by Donna Viera:An ouchless approach for sure!
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