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Of course I can shuck oysters. One of the skills you must acquire if you want to be useful in a kitchen... Having said that, I can also buy them freshly shucked, which is fine for a lot of recipes. Perversely, I think the already-shucked ones are cheaper, in quantity.
If I intend to consume a bunch on the half shell, I prefer to eat them during happy hour at an oyster bar. A steady supply of G&T's or a bottle of champagne is a required accompaniment. A good way to kill an afternoon...
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