Shucking an oyster is a process combining finesse and force. Unlocking the briny interior of an oyster's hard shell is all about finding the natural hinge. "It's not necessarily about pressure," said Patrick Stubbers, executive chef at Seabear Oyster Bar in Athens, Ga. "It's about the spot." And each shell is different, each created by the living organism, fortified by the motion of the tides that deepens the cup and thickens the layers of calcium carbonate from a brittle beginning. Oysters are a wild creature with a connection to terrior that begs you to pop the hinge and try another.
