Shucking an Oyster needn't be intimidating - as long as you use the right tools. Put away the steak knife, the screwdriver, the ice pick or hammer. Invest in a shucking knife and board and life will be a whole lot easier for both you and your Oysters.

1. Before opening, scrub the Oysters with a stiff brush under running water, rinsing off mud or sand (particularly in the ridges and hinge where the top and bottom shells meet). Place the Oyster cup side down (deeper shell) on your board with the hinge end away from you. Insert the point of the shucking knife between the two shells approximately one inch from the hinge.

2. With a twisting motion, ease the blade further inside the Oyster. This will open the hinge. Run the knife across the top shell, away from the hinge, to sever the muscle. The top shell will come off easily. Make sure the muscle is completely severed from the top shell.

3. Turn the bottom shell so that the hinge end is facing you. Gently slide the knife under the Oyster to cut the muscle bottom.

Be careful not to spill the Oyster liquor: it enhances the flavour. If necessary, clean any small shell pieces or grit from the shell before eating or serving the Oyster.

No! Although it was alive before it was shucked, once the muscle holding the shell closed has been cut, the Oyster will live no more. So as you bring the Oyster to your lips, pause to reflect on its life - well lived for your enjoyment.

Oysters on the half shell are best when freshly shucked and served immediately on a bed of crushed ice. Although there are many sauces and styles of serving we suggest you try your first Oyster "au naturel" in its liquor or with a squeeze of lemon. For the complete experience chew your Oysters, don't swallow them whole.

Our GrowersLet's go BackOyster Quickies VarietiesHow to BuyShucking Give Us a Holler