Opening (Shucking) Oysters
Oysters can be opened at the side and at the hinge. The aim is to cut the muscle attaching to the top, flat shell and reserve the maximum liquor. Oyster's meats should be used as soon as possible after shucking.

1. Hold the oyster firmly with a cloth in one hand, hinged end towards you. Insert knife into the small gap in the hinge, twist blade to separate shells.

2. Slide knife blade along inside edges of upper shell to sever the muscle holding the shells together. Discard upper shell. Clean out any pieces of broken shell with the knife point.

3.Cutting towards yourself, run the knife blade under the oyster, to sever the muscle attaching it to the lower shell, thereby freeing it.

Better presentation can be achieved by turning the oysters over and serving in cupped shell, drained or in their own juices.