The humble oyster is staple food served in celebrations marking special occasions throughout the year—from Valentine’s Day to Thanksgiving, Christmas, and New Year’s traditions all over the world to symbolize good fortune and prosperity in the coming years. And it’s not just a recent phenomenon, oysters are seen in Greek myths, Florida’s prehistoric shell mounds, Roman oyster farms, and live oyster beds were event cultivated to support the foundations of China’s first stone bridge. Evidence of oyster harvesting dates as far back 165,000 years ago in Mossel Bay, South Africa, where oyster farming continues today.

One big perk of living along the Gulf Coast is having fresh oysters available all year long, due in part to advances in oyster farming. The oyster farming industry in Alabama has flourished since the first one opened in 2009. Today, with 18 oyster farms operating in Alabama and 5 more in Pensacola Bay, a bushel of fresh gulf oysters is just a trip to your local seafood market away.

If you've never shucked an oyster before, don't worry! Executive Chef Jason Hughes of Atlas Oyster House in Pensacola walks you through the shucking process step-by-step in the guide below, complete with pictures. You'll be ready to enjoy your oysters in no time!

For the easiest oyster shucking process, set up a clean workspace with everything you will need:

• Fresh Gulf Oysters – Cleaned of mud and grit with a vegetable brush
• Dish Towel
• Cut Resistant Gloves
• Oyster Shucking Knife
• Shallow Container or Tray to store until use
• Large Bowl for discarding spent shells

‍

Step 1:

Identify the “Hinge” on the back end / narrow end of the oyster and the “Bottom Shell”, which will have a deeper cup. 

‍

Step 2:

Grip the Oyster in a folded Dish Towel (use Cut cut-resistant gloves for hand protection), holding the Bottom Shell in the palm of your hand and the top shell facing upwards to preserve Oyster Liquid while shucking. 

Position the Shucking Knife parallel to your palm and secure tip in Hinge (where the Top & Bottom Shells meet).

‍

Step 3:

Firmly hold Oyster and rotate the knife clockwise to pop the shells apart.

‍

Step 4:

Run the knife around the side gradually to separate shells, remove knife, and clean the blade.

Step 5:

Use knife to pry open the Top Shell and remove the Top Adductor Muscle – discard the top shell.

‍

Step 6:

Scrape knife along the Bottom Shell to remove the Bottom Adductor Muscle.

‍

Step 7:

Store Shucked Oysters on ice (Shallow Container or Tray) in a refrigerator until ready for use.