First you will need an oyster knife. I received this one from RRO, with a lovely wooden handle. Oyster knives are blunt, except for the tip which can be sharp in some cases. See that little dark crevice? That’s the hinge, where you want to insert the point of the oyster knife.
1. Scrub oysters with a stiff brush under cold running water
2. Keep oysters chilled over ice while shucking
3. Place oyster flat side up on a kitchen towel
4. Find the dirty corner crevice (the hinge). Insert the tip of the oyster knife into the hinge and carefully twist (rock up and down and side to side), until you break the seal and it pops open. You will soon realize which motion works best for you.
5. Wipe the tip of the knife on your kitchen towel, it will be dirty and you don’t want to contaminate the inside of the oyster with that. Then insert the knife back in and run against the top of the inside of the shell. Remove the flat top. Now run the knife under the oyster on the concave side.
6. Voila! You are done! You can flip the oyster over for a nicer presentation.
Best way to serve oysters: on a plate with a lemon wedge.