Closed shells. If an oyster’s shell is open, it’s likely that it’s already dead and should be discarded. Lightly tap the shell, just in case; if it immediately shuts, the oyster is still alive and fine to eat. A fresh sea smell. Fresh oysters smell both sweet and salty, like the air next to the sea. If an oyster smells fishy or “off,” it’s probably not fresh. A heavy feel. Place the oyster in your palm. If has a nice heavy weight, that means it’s still full of seawater and was probably harvested quite recently. If it’s unexpectedly light, the seawater has dried up, and it’s no longer fresh.
A stiff-bristed brush Heavy gloves An oyster knife, or another knife with a heavy blade that won’t snap A bed of ice for keeping the oysters fresh until serving
The hinge is the muscle that connects the top and bottom shells at the pointy end of the oyster. Opposite from the hinge is the rounded front of the oyster. The top of the oyster is the flatter shell. The bottom shell is cup-shaped.
Rinse the scrubbed oysters in cool running water. As you handle each one, make doubly sure the oysters are alive and fresh.
The shell will be very tightly closed, so be careful not to let the knife slip as you do this. Do your best not to break the shell into pieces. A few stray bits may get inside, but the shell should stay mostly intact. Don’t tip the shell from side to side or turn it over, or the delicious juices inside will pour out.
Check the oyster for shells or grit. If you wish, carefully separate the oyster meat from the bottom shell, so you or your guest won’t have to do so before eating the oyster. Place it back in the bottom shell before serving.
