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How To Shuck and Serve Oysters on a Half Shell

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WWe love fresh oysters on a half shell served on crushed ice with lemon wedges in the summertime! There isn’t a better place to sip on a glass of wine and enjoy oysters on a half shell then on the waterfront of Nantucket. If you are craving fresh oysters then you’ve come to the right place. Nantucket Island is surrounded by the beautiful Atlantic Ocean which provides our islanders and visitors with an abundance of delicious seafood. Plus who doesn’t love fresh seafood when they’re vacationing on an island?

Glidden’s Island Seafood | 115 Pleasant St, Nantucket | (508) 228-0912

Consider shucking your own and head on over to the Glidden’s Island Seafood where all the locals shop. This local fresh seafood market has been Nantucket’s Finest Fish Market since 1898.  They offer the finest selection of Cape Cod steamer clams, P.E.I. mussels, Nantucket oysters, and Nantucket Bay Scallops. Glidden’s has a holding tank for live lobsters and they will gladly cook them for you with a phone call and during the summer season they offer lobster clambakes to go!

Nothing makes us happier than fresh seafood for dinner. If you’ve ever had fresh oysters you know that you need two very important items – cut proof kitchen gloves and a quality knife that can get between the two shells and hold up to a good twist and wrist turn.

Shucking your own is an affordable way to enjoy oysters on Nantucket at home or with friends but does requires a little skill. If you are a newbie then you will want to order a shucking knife and some chainmail shucking gloves so you don’t hurt yourself.  You can also purchase a shucking knife at the local market. After you open a few, you’ll get the hang off it and you’ll be a pro in no time. Lastly, you will need some crushed ice, fresh lemons, and a bottle of wine to enjoy the makings of a fantastic evening of fresh seafood!

HOW TO SHUCK AND SERVE FRESH OYSTERS ON A HALF SHELL

1. Rinse  a bag of freshly harvested oysters under cold running water to remove grit and then place in ice for 1 hour.

2. Put on a set of Chainmail Shucking Gloves. These Cut Resistant Gloves are a best seller on Amazon and are more affordable.

3. Place an oyster in one protected hand with the rounded cup side down in your palm and the narrower hinged point toward you.

4. Grab an Oyster Knife (pictured above) with your other hand. insert it into the hinge, just between the shells, and, with gentle pressure, twist the blade to prop the shell open. This one is also a very good Oyster Knife and is great for popping even the most difficult hinges open.

5. Run the blade over the meat along the top of the shell to server the oyster from its top shell.

6. Continue using a twisting motion to separate the top and bottom shells.

7. Lift off the top shell and discard unless you want to save them for a cool DYI project.

8. Cut under the oyster to release it from the bottom of the shell, being careful to keep as much liquid in the shell as possible.

9. Serve the opened oysters on a bed of crushed ice displayed on an Oyster Serving Tray. Repeat steps 3-8 until you shuck enough for everyone.

10. Lastly, garnish with fresh lemon wedges, a little parsley, and some delicious dipping sauces.
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Mussels in White Wine Sauce

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MMussels cooked in a white wine garlic-butter sauce served with sliced crusty Artisan bread for dipping. Living on an island provides an abundance of fresh seafood so it’s a good thing we love it! This is one of our favorite quick and easy seafood dinners so we truly hope you enjoy it! Prep: 10 minutes | Inactive: 30 minutes | Cook: 20 minutes.

Ingredients

3 Pounds Cultivated Mussels
1/3 Cup All-Purpose Flour
2 Tablespoons Olive Oil
2 Tablespoons Unsalted Butter
3 Whole Garlic Cloves, Minced
1 Cup Chopped Shallots
1 Tablespoon Fresh Thyme Leaves
1/2 Cup Canned Plum Tomatoes
1/2 Teaspoon Good Saffron Threads
1/3 Cup Chopped Flat-Leaf Parsley
1 Cup Good White Wine
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
1 Loaf Crusty Artisan Bread Of Choice

Preparation

To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the “beard” from each with your fingers. If they’re dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren’t tightly shut.

In a large (non-aluminum) stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, white wine, and salt and pepper. Bring to a boil.

Add the mussels, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened. Stir occasionally to be sure the mussels don’t burn on the bottom. Discard any unopened mussels. Pour the mussels and the sauce into a large bowl and serve hot. We topped our mussels with steamed lobster tails and crayfish.

While mussels are cooking – Preheat the oven to 350 °F (or 177 °C). Wrap the Artisan bread in foil and place the bread on an oven rack for 8 to 10 minutes. This is the best temperature for reheating bread. The foil will protect the crust and help prevent it from getting burned while the inside of the bread heats. Slice bread and enjoy with your seafood dinner!

Nantucket Lobster Fest

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Entertain alfresco with a good old Nantucket Lobster Fest.  Nothing beats a tender, fresh lobster cooked in a delicious white wine broth. We add clams to the mix but you can also add mussels and shrimp to the pot.  For the recipe click on the more botton below.

To compliment our Nantucket steamed lobsters, we roast red potatoes in olive oil, with a little garlic and rosemary.  Then we steam some super sweet corn on the grill.  Preheat grill to medium.  Peel back the husks of the corn without removing them.  Remove the silks and recover the corn with the husk.  Soak in large bowl of cold water for 30 minutes to an hour. Remove corn from water and shake off excess.  We like to wrap them in aluminum foil to steam them but you do not have to do this.  Place the corn on the grill, close the cover and grill for 15 to 20 minutes.

Ingredients

  • 2 whole, live lobsters, 1 lb. each (cooking time 12-15 minutes)
  • 12 steamer clams
  • ½ gallon white wine
  • ½ gallon water
  • fresh seaweed, or if not available, 2 cups of clam juice
  • 3 tablespoons minced garlic
  • 3 tablespoons fresh chopped parsley
  • 3 tablespoons salt
  • 1 tablespoon black pepper

Preparation

  • In large stockpot, combine white wine, water and seaweed or clam juice, garlic, parsley, salt and pepper. Bring to a high boil for 5 minutes.
  • Pick up the lobsters and quickly place them head first in the boiling water. Cover and cook for 6 minutes. Add clams.
  • Bring to a boil, and cook for an additional 6 minutes. When done, the lobster shells will be red and the tails will be curled, and the clams will open up slightly.
  • Remove the lobsters and ingredients from the liquid and arrange them on serving platters. Pour on some of the flavorful broth and serve with crackers, bread and drawn butter.