Shucking Oysters

  1. Hold the oyster steady, cupped side down, with the hinge towards you.
  2. Insert the tip of an oyster knife between the top and bottom shells, next to the hinge.
  3. Keeping a firm grip on the oyster, push against the hinge, twisting the knife slightly until the hinge breaks.
  4. Keeping the cupped side down to reserve the liquid, open the oyster.
  5. Cut the muscle from the upper shell.
  6. Run the knife underneath the oyster to free it from the lower shell.
  7. Turn the oyster over so that its more attractive side is displayed, and serve it with its own juices still in the rounded bottom shell.