Jacques Godefroy - huitres, huitre, moule, moules, bouchot, bouchots, normandie, Normandie, ostréiculture, huître, huîtres, recette, cuisine, mytiliculture, producteur, oyster, mussel, conchyliculture, mer, creuses, parcs, bourriche, speciale, fine

Oysters

History
Work
Recipes
Opening
Figures

Mussels

History
Work
Recipes
Figures

Oysters opening

1 Put your thumb about 1 cm from the tip of the blade.

2 Insert the blade to two-thirds of the oyster from the hinge: this is where the muscle is.

3 Cut the muscle.

4 Pull the upper shell and take it off.