--Unless oysters are bought already opened, it
becomes necessary to open them in the home before they can be served raw
or cooked. To open oysters is not difficult, and with a little
experience the work can be done with ease. It will be well to note that
the two shells of an oyster, which are called _valves_, are held
together by a single muscle, known as the _adductor muscle_, that lies
near the center, and that this muscle must be cut before the shell will
open readily. Before attempting to open oysters, however, they should be
scrubbed with clean water, so as to remove any sand that may be on the
shells. When the oysters are cleaned, proceed to open them in the manner
shown in Figs. 26 and 27. First, as in Fig. 26, insert the point of a
knife into the hinged, or pointed, end and push the blade between the
valves until they appear to separate, when it will be known that the
muscle has been cut. Then, as in Fig. 27, lay the valves open and loosen
the oyster from the shell by slipping the knife under it.
If the oysters that are being opened are to be cooked before serving,
simply drop them with their liquid into a suitable vessel and discard
the shells. Before using the oysters, remove them from the liquid, look
them over carefully to see that no small particles of shells cling to
them, and wash them in clean, cold water to remove any sand that may be
present.
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