How to Shuck an Oyster

By Chuk Nowak / Photography By Chuk Nowak | March 02, 2024

with Chef Gavin Russell of Brine Oyster House

1 The oysters used in this demonstration are Thunder Cove from Prince Edward Island (aka PEI) in Canada. They are on the larger side and relatively flat with hinges that are easily evident. These qualities are ideal for beginners and pros alike.

When setting up, make sure you’ve got a level, nonslip work surface, ideally a cutting board with rubber feet. Use a towel to hold the oyster so it doesn’t fly around as you begin to shuck. It is also recommended to use an oyster knife, as they are specifically designed for the task.

2 Next, identify the hinge. Most oysters have a flat “top” side and a “cup” side. There is a pointed edge where the cup and top meet; this is where you’ll find the hinge. Place the oyster cup side down and hold it in a way that allows you to insert the knife into the hinge at a downward angle. You should be able to insert the knife, at least partially, without any pressure whatsoever.

3 With the knife inserted, use leverage and twist the knife like a key; this should cause the flat top to pop up. Insert the knife the rest of the way in and run it along the length of the oyster 4 to sever the abductor muscle. You should be able to remove the flat top and set it aside at this point.

5 Take the knife and run it along the bottom of the cup side to sever the other abductor muscle, thus freeing the oyster flesh. Check for any loose shell debris and remove with the knife or by hand.

6 Once the oyster is open and clear of debris it’s ready to eat. Keep the shucked oysters on ice until ready to consume. It’s recommended that you enjoy the oyster as is, but a squeeze of lemon or a simple mignonette is OK too. Oysters, much like wine, exhibit the terroir of their environments. Even a distance of a few miles between sources can impart different flavor profiles.