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

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Step 1:

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

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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 the Palm and Secure the Tip in the Hinge (Where the Top & Bottom Shells Meet).

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Step 3:

Firmly Hold the Oyster and Rotate the Knife Clockwise to Pop the Shells Apart.

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Step 5:

Run the Knife Around the Side to Gradually, Remove the Knife, and Clean the Blade.

Step 6:

Use Knife to Pry Open the Shell and Remove the Top Adductor Muscle – Discard the Top Shell.

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Step 7:

Scrape the Knife along the Bottom Shell to Remove the Bottom Adductor Muscle.

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Step 8:

Store Shucked Oysters on Ice (Shallow Container or Tray) in a Refrigerator until Ready for Use.