Shucking Oysters | ChefSteps | PBS Food

Shucking Oysters

 

 

Marco Pinchot of Taylor Shellfish Farms has spent years at the company ensuring it operates at the highest standard of sustainability, and he’s picked up some pretty sweet shucking skills along the way.

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So we enlisted him to walk us through the pro technique he teaches to guests of both the oyster beds and the high-end restaurants that stock up on Taylor’s one-of-a-kind offerings. Whether you source your oysters from the left coast or right, his unassailable approach will serve you well next time you snag a few dozen freshies to suck down with Champagne.

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