Aw, Shucks Oyster Shucker Is a Perfect Addition to Any Party

By | June 6, 2021

“Let’s get together and talk about the Aw Shucks Oyster Shucker.” The first time I heard that word I had to look it up. I love seafood and have dined at some of the best seafood restaurants in the nation. My mind started spinning when I thought about the product. This product is so versatile, it will be an automatic favorite in my family.

“Let’s get right to business, the aw shucks oyster shucker is a stainless steel, hard-clutched, egg-laying, egg-selling machine. It has a powerful motor that pumps the last egg out in less than thirty seconds, which means there are no more wasted eggs.” Let me rephrase. It is not a vacuum cleaner.

“So what do you use it for?” The answer is simple: to open a fresh oyster in the morning to grill, broil or just shake and serve. The opener has a handle and a clutch to keep your food from flying out of the shell.

There are some things you should know. The Aw Shucks Oyster Shucker does not open fresh oysters. They are harvested from saltwater oysters and they are put in a pressurized container. Before they are placed in the shuck, they go through two steps that include removing the hard-shell covering, which can sometimes be called a pin, and removing the soft underlayer, or nacre.

“Do you smell that?” – you guessed it, oysters. What does the Aw Shucks Oyster Shucker smell like? Very fresh, slightly musty and with a slightly salty taste. Think of it as a waffle sandwich with an extra large side.

Now, there are some precautions that need to be taken. If you’re only going to use this once, at most, then it’s okay to leave the hard-shell covering on. However, if you’re going to use the Aw Shucks Oyster Shucker several times a week, then it’s a good idea to scrub away the hard-shell coating. Never wash or wipe an opened oyster container with soap and water. It can lead to cross contamination and infection.

Some people have told me that they use salt instead of vinegar when using the Aw Shucks Oyster Shucker. I haven’t used vinegar, but my grandmother did. I’ve seen salt-based shucks in stores but never found them to be any more effective than vinegar. Salt can give off an odd flavor, but vinegar works well with these oysters.

After opening, you should rinse the oysters well. Place them in a large Tupperware container and add enough cold water to cover them. Put them in the refrigerator overnight, and your oysters will be ready the next day. You will find that they’ll taste a lot better and will open more easily.

Each shuck will come with its own oyster-specific instructions for you to follow. It’s important to follow these precisely. After opening and running through all of the instructions, soak the shuck in warm water for a few minutes and then wash it in warm water.

Don’t leave the oyster on the pan for more than a few minutes. The longer it remains on the heat, the more likely it is to burn. Once you’ve removed the oyster from the pan, place it in a separate bowl. Allow it to drain by itself. You may also choose to sterilize a kitchen foil by placing it on top of the oyster.

After cleaning out both the oysters and the shucker, discard the solids. This will keep them from clogging up. Fill the oysters back up with the uncooked rice and place them in their own Tupperware container. Repeat this process with the remaining uncooked rice. You can serve them right from the container or use them in a casserole or salad.

To be sure that your guests are served only fresh ingredients, take a fresh seafood tray to your party. Heat the tray over low and place uncooked rice on the bottom of the tray. Then place a serving of crab meat on top of the rice. For an extra treat, crack open oysters and have a salad or soup to go with it!