Store oysters in a fridge at no lower than 4°C, cupped side down on a tray or
plate and covered with a clean damp cloth, eat within 2 days of receipt.
DO NOT immerse in water.
When required, rinse in cold water before use.
Discard any not tightly closed.
How to Open
Place the oyster, cupped side down, on a firm surface. Hold in a cloth
with the hinge of the shell towards you. Wriggle the blade of an oyster
knife (or any short, strong, blunt knife) between the two shells, either
at the hinge or on the right hand side.
Twist to open the shells slightly.
Run the blade along the inside of the upper shell to sever the top
muscle. Discard the upper shell. Similarly run the blade under the oyster
meat, cutting the lower muscle and freeing it from the lower shell.
If oysters are to be used in a cooked dish, they can be opened by brief steaming
or in a microwave oven. Timing will depend on batch size and the power of the
microwave oven. Use the minimum time to ease opening without starting to cook
the oysters.
