How-to Shuck Oysters

Scrub oysters under cold running water with a stiff brush. Place oysters on a tray and refrigerate 1 hour (they will be easier to open).

Protect your hands by wrapping the oyster, bigger shell down, in a clean kitchen towel with the hinge facing out. Keep the oyster level to avoid losing any juice. Insert an oyster knife next to hinge.

Twist the knife until you hear a snap, then pry the shells open.

Slide the knife along the top shell to cut oyster loose. Discard the top shell.

Slide knife between oyster and the bottom shell to release it. If serving in the shell, discard any bits of shell particles. If cooking shucked oysters, strain the juice.