Chef Darin’s from the Bourbon House in New Orleans shares his tips for shucking the perfect oyster! 

1. Pick the perfect oyster

a. heavy in your hand

b. tightly shut shells

c. deeper the shell the meatier the oyster 

2. Scrub oysters with a hard brush and rinse well 

3. Protect your hand by using a folded kitchen towel to hold the oyster

4. Place oyster flat side up and rounded edge away from you



In large bowl, add olives, olive oil, pepper, chili flakes, diced parsley, sliced lemon and minced garlic.  Gently toss and it is ready to serve. 

  • 2 c Kalamon olives, pitted
  • 1 tbsp. garlic, minced
  • 1 lemon, sliced thin
  • 1 tsp. chili flakes
  • 1 tbsp. parsley, chopped
  • ½ cup extra virgin olive oil
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