I learned to shuck from oyster farmers in the Pacific Northwest. Place the oyster in your gloved left hand, convex side down, pointy end toward your arm. With the oyster knife, scrape a flat spot along the seam where the two halves meet, two thirds of the way down from the narrow end. Directly in from this location is where the adductor muscle is located. Slip the point of the knife in at 90 degrees, pivoting it fore and aft against the top shell, freeing the muscle. The oyster will open easily. After removing the top shell, slip the blade under the muscle on the bottom shell and run it lightly around the entire edge of the bottom shell and the oyster will slip easily out of the shell.
Shucking an Oyster
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Photo: Jorg Brockmann
Opening raw oysters can be a daunting task, but if we can do it, so can you. (If the shell is gaping slightly before you open the oyster, tap it gently. If it closes, the oyster should be fine; if not, discard it.) Very cold oysters are easier to open. Put oyster flat side up on work area; wrap wide end in a dishcloth and hold that end with one hand. Hold oyster knife in other hand, blade parallel to oyster, and insert tip into hinge muscle just to one side of exposed point (1). Plunge in hard, wriggling and prying, then twist blade until muscle gives (2). Draw blade along top shell to separate flesh. Discard top shell. Cut flesh away from bottom shell (3).
