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1
Scrub the oysters under cold water with a stiff brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped.
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2
Next, find a durable thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand.
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3
Using the towel as a mitt, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you; have a small bowl handy to catch the delicious juice.
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4
Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go; don't jab it in there or you could break the shell.
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5
With gentle force, twist the knife back and forth to pry the shell open.
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6
Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it.
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7
Run the knife underneath the oyster to detach it completely, but leave it in its shell.
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8
Tip out the briny liquor into the bowl and pour it back over the shucked oysters.
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9
Nestle the oysters in a bed of crushed ice or rock salt to keep them steady.
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10
Spoon the cucumber mignonette on top and serve as part of a raw shellfish bar.
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11
1 cup rice wine vinegar
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12
1 shallot, minced
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13
1-inch piece fresh ginger, peeled and grated
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14
1/2 hothouse cucumber, peeled and minced
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15
Several turns freshly ground black pepper
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16
1 handful fresh cilantro leaves, chopped
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17
In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork.
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18
Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together.
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19
Serve with raw oysters and clams.
