Basic Technique 3

Select live oysters with the shells firmly closed and at all cost, avoid pre-shucked specimens. Oysters should be opened at the last minute before serving using a specially designed oyster knife.

Place the oyster onto a damp cloth, cupped side down. This is the side of the shell that holds the oyster meat and juice. Fold the cloth over the top of the oyster to hold it steady and to protect your hand from the shell.

Insert the tip of the oyster knife between the joint of the two shells at the narrow end of the oyster. Put some pressure on the knife and gently twist the blade until the two shells separate. Take care not to push the tip of the blade too far in, to avoid puncturing the oyster. Gently pull the lid off the oyster and use the tip of the knife to separate the oyster from the muscle that attaches it to the shell. When shucked, discard the lid and place the oyster in its shell into an empty egg carton to keep the oyster upright and prevent the juice from spilling out of the oyster shell.