oh it's hairy you're oddly here from taro esters and I'm lucky enough to have Simon money from ABC Radio with me today and we hope to dispel a few myths that they saw murder we have our oyster opening and try and talk you through a little bit about some of the things that's going to make hoister shucking a bit easier for you I think so we're in agreement the first thing you need is a good tool with a job don't you it is the one area where a good knife is going to make the job easier for you it'll do all the work so don't get one of the cheapo knives there's a reason why they're cheap and that's because they don't work so if you can find a good knife that's half the job done this one's a nice everyone with a thicker blade lots of weight behind it Gary you make yours there which actually help in the job as well and what we're looking for some lot of knives you'll buy just off the shelf will be very blunt and what we've both got here is a sharp blade because it's basically a sharp tools are safe tool it is this fact as far as opening and oysters concerned and what this what the north sharp blade allows you to do is in looking at some smaller oysters here that not for so point that they'll fit in the hinge of the oyster like that so you're right on the money for opening a nor'easter if you're good if you're a witch the knife won't do that you need to put it on the groin and so it does do that and that way it's going to do the work for you and now you're touching on an issue here back shucking or front shucking now I'm a dyed-in-the-wool back shotgun and what Simon means by that is he likes to come in what we call the hinge into the oyster this is how the oyster opens it there's a hinge on this part of the oyster in the oyster hinges like a door and the way Solomon likes to open these oysters is by breaking in that hinge the advantage of that in oyster opening isn't it's lovely including they're not getting any very a small amount of shell in the or wisdom that's the bits that I miss thing about that and without further ado let's not belittle the first one Simon I'm going to do a barehanded because I've had a bit of experience but what I'd like you to do is either put a clogged or dirty towel or something similar in your left hand have you know it's sharp knife and you're coming in not straight in like that where you're going to spear the flesh of the oyster slightly across the hands of the arrestor and what I'm going to do is I'm going to put control amount of force this way but I'm going to open the oyster with an action like rubbing the motive like it is right so it's a little bit of force in here and then this action here that's but once again with some protection in that left hand but if you're pushing wildly like this and you feel about a control stop be pushing like 200 don't openly to push that hard directly noise but it's not about strength it's about leverage she's just trying to ease that shell in to create a break oh yeah that's it by coming in here little bit of cross that means Oh oysters so the easiest thing now the the loop doesn't give away now though because we have the adductor muscle of the oyster which is right there where my thumb and finger goes and that connects the oyster to the top into the body shop so even though I've broken the hinge on the door I need to slide the knife down and sever the top muscle from the shelf we go you can see this on there's no rubbish at all in that oyster is it of course we've come in that hinge means in we go a little step further now in cut the muscle off the bottom shelf and that's where a nice round curve in the knife is good because that is around cuppy shape of the shell of a good Sydney Rock oyster coming in there attack the oyster off the bottom shell liquid over and there are presents beautiful that's a little tip viewers iron the tip return those oysters over one of the people in the restaurants don't like to do that because they like to see the oysters being natural natural weakness oyster primers we go through a lot of trouble to get a nice wet body of meat in the bottom of that she'll that just looks like a same evening so that's that shot coming in that way like that front shocking is do if you want to focus to the front chakra you forgive the abductor muscle because you could bite me yes what I tend to do with that last oyster we've got good access into the into the hinge end of the oyster this particular oyster has grown in such a way it's a little bit tricky and again into their themes and the oysters a bit longer and there's a bit of a dip in the oyster so I know that if I were to try and get in here and open it I'd probably flake off a bit of shell here and I'd more unlikely snap that shell halfway in the opening process so what I'm going to do is put the oyster down on my board here and the the outside shell or the front of the oyster that is Simon's calling it this is the most recent growth in the oyster so it's the softest shell so what I can do that mr. down and then some other bird myself I'm going to be coming too straight down I'm not going to be opening this side on where if things go wrong I'm going to wash all over the place I'm going to put coming about a centimeter from the edge and go straight down I'll get a bit closer to the action Oh that's how much effort was required to break that soft shell the trouble with the opening the swag horses I don't put a fibula shell in that Oster which will have to either rinse out or rush ever they're not depending on it stood out yeah once again just like we when we open the other oyster now job next job is to cut the adductor muscle slightly in there cutting the adductor muscle and there's your lovely fat Carter oyster and as I said a little bit of shell in there let's get rid of that and if you got so much showing that you have to give them a light rinse that's fine but make sure you give the oysters a chance to rest put them in the fridge with some glad wrap over the top give them an hour or two before you serve them you can reach them so the oyster can win the battle against that little bit of fresh water you put in there and tournament in the noise somebody growing for you once again we cut that muscle off the bottom shell and there is beautifully presented then we got that's a moisturizing one I want whether you're back shotgun or a front shotgun do itself get it good not do those little tips and you'll enjoy a whole new world thanks for watching folks and don't forget to contact Cox Roy's discounted Google and point out choices and we can purchase some oysters or in the countryside good luck enjoy strategy