I’m not a great oyster shucker, only been doing it a few years, and the most I ever shuck is a dozen at a time. I’m sure I’d benefit from some hands-on instruction, but I’ve only watched videos. My question is this: why is it that sometimes my oysters take me forever to open, causing me endless frustration and sometimes leading me to give up and broil them to open, whereas other times (like today) I buy the exact same variety and they require barely any effort at all?
I generally buy the 12 for 12 bucks Friday special at Whole Foods, if it matters (Wellfleets are my faves). The only thing I can think of is that it’s a difference of the harvest date. Based on my keeping them for a few days in the fridge, they seem to be easier to open the longer I keep them, but I don’t feel great about waiting even though I’ve read consistently that they should be good for at least a week after bringing them home.
Thanks for any insights!