Shucking an Oyster
Mar 27th, 2009 by Foodie

To shuck an oyster, hold in a folded dish towel and insert an oyster knife through the hinge of the shell. Keeping the oyster level, wriggle the knife to sever the hinge muscle, then push it in a bit further and twist up to lift the top shell. Tip the juice into a bowl and remove any pieces fo shell from the oyster. Slide the knife along the bottom shell to release the oyster. The juice can be used in various dishes including fish stock.

Gordon Ramsay’s Oyster Shooters
Mar 27th, 2009 by Foodie

Saturday is just a day away and there’s no better time to have a cold beer and some oyster shooters! Follow this recipe to make some delicious oyster shooters from scratch. I am so doing this tomorrow night.

This recipe comes from Gordon Ramsay’s Fast Food. If you haven’t already bought a copy then click the link and get to it!


  • 1/4 cup tomato juice (chilled)
  • squeeze of lemon juice
  • generous dash of Worcestershire Sauce
  • generous dash of hot pepper sauce
  • 2 shots cold vodka
  • 4 fresh oysters
  • sea salt and black pepper
  • celery salt (for dipping)
  • squeeze of lime juice


Get a small pitcher and mix the tomato juice, lemon juice, Worcestershire sauce, hot pepper sauce, and vodka. Shuck the oysters and add the juices to the tomato mixture. Season with salt and pepper to taste. Tip some celery salt into a bowl.

Wet the rims of four shot glasses with a little lime juice, then dip in the celery salt to coat. Carefully pour the tomato mixture into the glasses and fill 3/4 of the way. Drop an oyster into each glass and serve immediately.


Gordon Ramsay on Home Cooked Meal Presentation
Mar 27th, 2009 by Foodie

“However amazing a dish looks, it is always the taste that lingers in your memory. Family and friends will appreciate a meal that tastes superb—even if you’ve brought the pan to the table.”

Gordon Ramsay

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