I was asked to photograph oysters. Typically I photograph food that I eagerly speed through the photo making process so I can eat my subject. This shoot was different.


I’m not much of an oyster fan. I’ve tried and am continuing to try – although I give myself a free pass when I’m pregnant. I stay clear from foods that tend to make my stomach curl. I will resume trying to enjoy the likes of oysters, salmon – pretty much all seafood in general – after baby comes. I know I’m crazy, I live in Seattle and don’t eat seafood. I can’t believe I just admitted this. Can we still be friends?


Being an oyster novice I called for back up. Jon Rowley came to my rescue and gave me a personal shucking lesson. Three oysters later I was a pro – well, don’t sign me up for any competitions but I had it figured out.

Since most of you don’t have the luxury of getting a private lesson from Mr. Oyster himself, my husband and I made a video we like to call, How to Shuck an Oyster.


While you’re there check out the recipe for Champagne Mignonette Granita.

In more fun news – I am now the proud owner of a food photography site. I’d love for you to check it out.


One final announcement. If you live in the Seattle area you probably like coffee and if you like coffee you probably like cookies to dunk in said coffee and I think it’s also safe to assume that you want to end slavery. On June 4 you can do all those things (drink great coffee, eat/dunk some sweets and help to end slavery) while listening to the musical talents of Kate Campbell.

If you are interested in joining us for this event check out the invitation and purchase your ticket soon! It’s going to be an amazing night.

Want to know more about the coffee? It’s called Storyville. Sound familiar?


17 Responses to “How to Shuck an Oyster”

  1. D. @ Outside Oslo

    Beautiful photos, Ashley! I personally love oysters–the brinier and larger, the better! But I definitely understand that many people have a hard time with them.

    I have a recipe for a wonderful champagne vinegar mignonette (it’s on my blog if you’re interested), but haven’t had luck with making a mignonette granita with alcohol yet (though I’ve tried). Yours sounds–and looks–like it would complement oysters beautifully!

  2. caryn bostrom

    ashley, your new site is fantastic – great work! thanks for sharing your fabulous talent and inspiring me!

  3. Connie

    I absolutely live for oysters on a half shell. All the different varieties are really amazing in the ranges of flavor. I generally prefer just a squeeze of lemon juice on oysters, but that mignonette in granita form sounds awesome.

  4. Mikeachim

    Also never eaten oysters.

    But I love how they *look*. Gorgeously gnarled, every one like a mountain range – a landscape in a bowl. Wish I could draw, or paint…or take photos as beautiful as yours. 🙂

  5. Jena

    I learned to shuck oysters at an art show a few years ago. I was watching the shucker and asking him questions, so he invited to teach me. My husband has a video of my learning experience somewhere. (I’m very lucky I didn’t run my hand through, I think.)

  6. heidileon

    well, what can I say? there are some people who just can’t eat seafood. but even if you are one of them, and one living in Seattle; we still love you!.

    big congrats on the new photography website, is gorgeous.

  7. Stash

    Not a fan of raw oysters (although I’ll eat them if they’re in front of me) — however, the same cannot be said for oyster stew or an oyster pan roast.

    There’s something … I don’t know … seductive? luscious? magical? about the transformation oysters undergo in either of these preparations.

    BTW the photography is stunning. I’m sure you hear that all the time. I’ll have to put your blog on my daily reading list.

  8. Lyle

    Excellent weblog here! Additionally your website so much up
    fast! What host are you using? Can I am getting your affiliate link in
    your host? I wish my site loaded up as quickly as
    yours lol


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