Choice 2 3/4" New Haven Style Oyster Knife with Guard and Black Handle

Shucking oysters may seem like a daunting task, but it’s actually quite simple with a bit of practice. All you need are three simple tools: a cutting glove for safety, clean towel, shucking knife, and of course some delicious oysters. Once you get yourself a nice oyster, you want to make sure you wipe it down a little bit, get any extra sand or grit off of it so that when you open it up, you don’t get any of the sand or grid inside your meat or any of the oyster brine.

As you can see, we have our round side which will be our plating vessel, and you have your flat side - this part will be discarded. Place the round side down. Find your hinge point. Insert your shucking knife. With a little bit of pressure and a wiggle, you should be able to get it partially popped open. There we go! Once you got it popped open, you remove your knife and get it wiped off so that you don’t get any extra sand or grit inside, contaminating the brine or meat.

Then go ahead and continue around the sides, giving yourself a wiggle as you go to detach the flat side from the round side. You can go ahead and run this knife across the top, releasing the abductor muscle from the top portion of the shell. And now you can discard the top portion. Now you can detach the bottom portion of the abductor muscle and give it a little flip, maintaining the brine. And now it’s ready to eat.

Now it’s time to plate. Once ready, plate it up with some spicy cocktail, some mignonette sauce, a little horse radish, and maybe a lemon wedge. And enjoy!