1. On a flat surface, place the oyster in a tea towel and fold the towel over the oyster.
[clear] 2. Push the point of the oyster knife into the hinge of the oyster (at the narrow end) so you can get the tip of the knife in.[clear] 3. Work the knife backward and forward, adding pressure until the hinge breaks then slide the knife down between the two shells.[clear] 4. Work off the top shell by twisting the knife upwards to lever off the top shell. Bring the knife further down the oyster and cut through the small ligament that attaches the oyster to the top shell. Remove any bits of broken shell with the knife.[clear] 5. Slide the knife under the oyster meat and cut the ligament underneath to release the meat. Now that the meat if free, use the knife to turn the oyster over so the bottom is facing upwards. This makes the oyster look more presentable and you also know the oyster is full free from the shell.[clear] 6. Check the oyster for any remaining bits of broken shell. Your oyster is now ready for a dash of lemon juice, Tabasco or simply eaten in its own juices.[clear] Many people often ask “should I swallow or chew an oyster?” It’s purely a matter of personal preference. If you don’t like the velvety texture of the oyster, then just swallow the oyster and you will get the mild aroma and taste of the sea. Chewing, on the other hand, will release the oyster’s full flavour and you’ll be rewarded with a burst of freshness in your mouth.
TIP: While you’re shucking the oyster, always try to maintain the juices. Don’t spill any!