Jamian LaViola of Jamian’s demonstrates how to properly and safely shuck an oyster in a video on redbankgreen‘s PieHole food page.
Ever since our conversation a few weeks ago with food history author Karen Schnitzspahn, when she spoke how abundant oysters used to be at Red Bank’s bars and taverns, PieHole has had bivalves on the brain.
So we grabbed a dozen Maryland oysters and headed over to Jamian’s Food & Drink for a lesson in how to shuck an oyster without requiring a trip to the hospital.
Jamian LaViola of Jamian’s shows PieHole how to shuck an oyster. Click here to watch if the video isn’t displaying on your device. (Video by Brian Donohue. Click to enlarge)
By JIM WILLIS
Ever since our conversation a few weeks ago with food history author Karen Schnitzspahn, when she spoke how abundant oysters used to be at Red Bank’s bars and taverns, PieHole has had bivalves on the brain.
Since then, we’ve been craving the cold and briny mollusk so much that we’ve decided oysters ought to be on our Thanksgiving table this year.
To see what kind of preparation would be involved to get oysters ready for Thanksgiving, we stopped by the Lusty Lobster (the folks who bring Red Bank the oysters for Oysterfest) and picked up a dozen Maryland oysters ($5/dozen) so that we could hone our shucking skills before the big day.
But mere seconds into our first attempt at prying open a shell, we were fumbling through the medicine cabinet for band-aids and combing through our Facebook friends to see if anyone could show us how to shuck an oyster without requiring a trip to the hospital.
Jamian LaViola of Jamian’s demonstrates how to properly and safely shuck an oyster in a video on redbankgreen‘s PieHole food page.
Ever since our conversation a few weeks ago with food history author Karen Schnitzspahn, when she spoke how abundant oysters used to be at Red Bank’s bars and taverns, PieHole has had bivalves on the brain.