Newbies guide to opening oysters

What you will need:

1. Oysters – Fresh and live from a trusted source like Oystersmiths from Australia’s Oyster Coast.

2. An oyster knife – Designed with a short, sturdy blade to safely pop the hinge of an oyster.

3. An oyster glove or Tea Towel – To protect your hand while you work.

4. A flat surface – For stability and safety until you can shuck in the palm of your hand like Andy.

Tips for Newbies:

• Take your time: Practice, practice, practice! Shucking oysters can take practice, so be patient with yourself. As you gain confidence, the process will become smoother.  

• Start with easier oysters: Pacific oysters or smaller Rock oysters can be easier for beginners to shuck because of their hinge structure. Move to Angasi oysters once you have gained confidence.

• Serve on rocks or seashells: Oysters are often served on a bed of rock salt or ice. Try using pebbles or tiny seashells that can be washed and reused next time.

Step 1: Get to know your oyster

Each oyster species has its own character, but they all share the same basic structure: a curved bottom shell and a flatter top shell. The pointy end is the hinge, where you’ll begin, and the other end, often more rounded, is the bill. Familiarising yourself with this will help as you learn to shuck.

Step 2: Protect your hand

Oysters can be sharp just like the knife you will be using, so safety comes first. If you have an oyster glove, wear it on the hand that will hold the oyster. Alternatively, use a folded towel for protection. Place the oyster, flat side up, on the towel or in your gloved hand.

Step 3: Find the hinge

This is the point where the two shells meet at the narrow end. Insert your oyster knife into the hinge, applying minimal pressure. Do not force the knife in - ease it with a slight twisting motion until you feel the hinge give.

Step 4: Pop the shell open

Once you’ve found your way into the hinge, gently twist the knife to pry the shell open. There may be a slight “pop” as the oyster opens. Run the knife along the top shell to detach the muscle that holds it closed.

Step 5: Cut the adductor muscle

With the shell opened, you’ll see the adductor muscle, which connects the oyster to the top and bottom shells. Use your knife to carefully cut this muscle on the underside of the top shell. Remove the top shell and set it aside.

Step 6: Cut and turn

Run the knife under the body of the oyster to detach it from the bottom shell. Be sure to keep the oyster level to retain the delicious briny liquor inside the shell as this adds to the flavour experience. Once you’ve cut, turn for presentation. Turning an oyster is optional, however, it is the common way to present oysters in Australia.

Step 7: Check for shell fragments

Before serving or slurping, quickly check the oyster for any small shell fragments that may have broken off during the shucking process. You will get better at getting less shell in your oysters with time and experience.

Step 8: Serve and enjoy!

Oysters are best enjoyed right after shucking. You can serve them on a bed of ice with lemon wedges, mignonette sauce, or simply enjoy them as they are.

Why shuck your own oysters?

Opening your own oysters allows you to connect with the product in a hands-on way and is a fun experience that can bring you closer to the ocean – plus, freshly shucked oysters have a flavour and texture that’s hard to beat.

At Oystersmiths, we celebrate the many ways to enjoy these marvellous morsels – from their diverse merroir to the joy they bring in every bite. So, next time you gather around a plate of oysters, why not shuck them yourself? It’s easier than you think and is one of the best ways to enjoy oysters.

Happy shucking!