Let's Get to Shucking - NBC 10 Philadelphia

Let's Get to Shucking

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    NEWSLETTERS

    Let's Get to Shucking
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    LONDON, ENGLAND - SEPTEMBER 02: Competitors take part in the annual British Oyster Opening Championship at Green's Restaurant and Oyster Bar on September 2, 2009 in London, England. The event, which traditionally marks the beginning of the native oyster season, challenges competitors to open 30 native oysters and present them on a tray ready for consumption. Judges award marks for presentation, quality of opening and speed of opening, the record stands at two minutes and forty seconds. (Photo by Oli Scarff/Getty Images)

    The time has come to grab your shucking knives and gloves -- and try not to hurt yourself.

    Saturday Mar. 27 marks the first ever oyster shucking contest at the new raw bar and restaurant Oyster House in Philadelphia.

    The contest begins at 2 p.m. and will seperate the boys from the men -- or at least, the professionals and amateurs. Prizes will be awarded in both the professional and amateur categories with food writers Rick Nichols of the Philadelphia Inquirer and Kristen Henri of Grub Street Philadelphia judging. 

    They'll be judging speed and accuracy. Be careful not to break the shell or rip the oyster because if you do, a one-second deduction will be made to your all over time. 

    The reward for the best shucker will be a $200 gift certificate to Oyster House for the professional winner and a  $100 gift certificate for the amateur winner.

    The great part about this contest is if you don’t want to shuck anything and just want to eat some oysters, the oysters that are shucked during each round get passed out to the audience.

    So here is what you need to remember, the contest is $5 to participate, don’t break the shell and don’t hurt the oyster or yourself!

    Happy shucking!