Recipe by kalofagas.ca
Patrick McMurray knows a thing or two about oyster shucking. He holds the Guinness record for the most oysters shucked in a minute....38! In this photo, Patrick is holding his newest creation; an oyster shucker he designed called the Shucker Paddy.

I wanted to practice my new shucking skill so I prepared some oysters this weekend. As I said before, I prefer raw oysters but I wanted to try something a little different. I really enjoyed the fresh flavours of these oysters and I can't wait to make them again. Enjoy!
Serves: 4
Ingredients:

1/4 cup extra-virgin olive oil
1/2 cup scallions or leeks, thinly sliced
2 cloves of garlic, sliced
1 cup of ripe plum tomatoes, chopped in large chunks
1/2 tsp. smoked paprika
1/4 dry white wine (I used Port wine for sweetness)
2 tsps. of capers
1/2 tsp. dried thyme leaves
pinch of Boukovo (chilli flakes, I used dried piri piri)
1/2 cup breads crumbs (plus extra for topping)
1 cup diced Feta cheese
Lemon or limes wedges as garnish
Directions:
1. Pre-heated 450F oven with the rack set to the uppermost position.
2. In a large skillet, add your olive oil turn the heat to medium then add your leeks, garlic and tomatoes and simmer while occasionally stirring for about 5-6 minutes. Add the smoked paprika and white wine and simmer for another 2-3 minutes or until the sauce reduces until thick.

4. To shuck your oysters, you’ll need a flat work surface, a tea towel to place in the oyster in and protect your hand that will hold the oyster. Place the oyster cup-side down/flat and stick the oyster shucking knife into the hinge. Jimmy-jammy the knife in the hinge and you will eventually feel the oyster opening. Wiggle the knife and pry the oyster open and then sweep the knife underneath the top shell to cut the muscle off of it. Then place the knife under the muscle of the bottom shell and cut that part too. Remove any visible grit inside the shell and place in a baking vessel that will hold all the oysters. Repeat with the remaining oysters.

Note: Buy your oysters from a trusted fish monger. Ask what type of oyster they are, where they are from and any tips on shucking them. Store in your fridge for up to one day and after shucking them, always ALWAYS have a smell of your oysters. They should smell of the sea and if any fishy smell emanates from it, throw it out.
Patrick demonstrating how to properly shuck an oyster.
4 comments:
I remember buying a bucket of oysters from two young boys on the side of the road in Newfoundland. We went to the nearest home and they cooked them up for me. They were gritty but memorable to say the least. Your sound so much better!!! Good for you for learning to shuck your own!!!!
Oooooh, those look fab-ulish!!! Does the hottie come with the shucker..? ;)
You're a rock star with that oyster shucker and that recipe is amazing (I'm biased). ;)
Awesome. Looks so good!
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