Shucking an oyster involves inserting a knife into the hinge, then cutting the adductor muscle, which connects the two shells and keeps the oyster sealed.
The adductor muscle, the only connection between an oyster's shells, can be tricky to cut. A sharp knife is essential for this process.
For particularly tight oysters, broiling them for a few minutes helps relax the adductor muscle, making it easier to insert a knife and shuck the shell.
Timing is crucial; removing the shells immediately after broiling helps retain the oysters' raw seafood flavor, enhancing the overall taste.
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