There are many ways that people open oysters to get to the good stuff inside. The best way to shuck is in a way that keeps the meat intact and presents the oyster perfectly, ready to slurp straight from the shell.
Shucking can be dangerous, and as speed and numbers increase, so does the risk — hence the chain-mail gloves made just for this task. All you need is a clean, dry kitchen towel, a good oyster knife, and a modicum of good sense.
POP • POKE • SLIDE • WIGGLE • SLURP!
1. Place oyster flat side up on a cutting board or hold it in a towel and find the rear hinge where the top half of the shell meets the bottom.
2. Carefully insert a thick-bladed oyster knife into the hinge and give it a twist. You’ll hear a pop as the hinge separates.
3. Run the blade of the knife along the inside of the shell, severing the muscle attached to the top shell. Remove and discard the top shell.
4. With the oyster exposed, run the knife beneath it to sever the bottom muscle.
Plate oyster on ice and enjoy.