Chill the Oysters

• Keep the oysters on ice for at least 30 minutes before shucking
• This helps them relax, easier for shucking
  

Prepare your workspace

• Position the tip of the oyster knife at the hinge.
• Apply firm but gentle pressure, wriggling the knife slightly to find the weak spot. 
• Don't force it - work the tip in gradually

Pop the Shell open:

• Once the knife is inside the hinge, twist it like a key in the lock to pop the shell loose. 
• Be careful not to spill the oyster liquid inside!

Cut the muscle & remove the Top Shell:

• Slide the knife along the top shell to cut the adductor muscle (the part that keeps the shell closed.
• Discard the top shell

Detach the Oyster from the bottom shell:

• Run the knife along the oyster to remove it from the bottom shell
• Keep it sitting in it's own briny liquid for the best flavour.