Shucking oysters is one of those kitchen skills that feels like magic once you've got the hang of it. The first few attempts can be a bit of a battle, but once you find the entry point and get the motion right, it becomes second nature. There's also something really satisfying about opening an oyster — you're doing it fresh, right before eating, and nothing tastes better than an oyster that's just been shucked.
All you need is a shucking knife and a folded kitchen towel to protect your hand. Don't try to use a regular knife — a proper shucking knife is short, thick and sturdy, which is exactly what you need for leverage. We sell the Opinel Oyster Knife in-store and online — it's the one we use and recommend.
How to Shuck Oysters
Step 1
Fold a kitchen towel into a thick pad and place it on your work surface. Sit the oyster on the towel flat-side up (the flatter of the two shells should face up). Hold your shucking knife in your dominant hand. Using the tip of the knife, feel around the outer rim of the oyster for the entry point — it's usually found near the hinge at the back.
Step 2
Keep the oyster steady on the towel with your non-dominant hand — the towel does a lot of the gripping work for you and protects your hand from slipping. Once you've found your entry point, apply firm, gentle pressure and work the knife around the shell until you feel the flat top part begin to lift.
Step 3
The oyster is attached to the flat shell at the top. Slide the knife under the oyster flesh, between the suction point and the flat shell, to release it. Discard the flat shell. You should now have the oyster sitting in its curved bottom shell, full of its natural liquid.
Step 4
If there are any small shell fragments, give the oyster a slight rinse — though try to preserve as much of the liquid as you can, as it's full of flavour.
Step 5
Use the tip of the knife to gently flip the oyster in its curved shell — this helps release it fully and makes it easier to eat.
Step 6
The oyster is now belly-side up, sitting beautifully in its shell and ready to serve. Add a squeeze of lemon, a mignonette, or enjoy it completely plain — the choice is yours.
Tip: Take your time finding the entry point — forcing the knife in the wrong spot can shatter the shell. A little patience at the start makes the whole process much smoother.
Ready to shuck at home? We stock Live Pacific Oysters and Live Rock Oysters — or if you'd prefer them ready to eat, our shucked Pacific Oysters and shucked Rock Oysters are available too. For entertaining, our Oyster Box and Oyster & Mignonette Box are always a hit.
This technique is one of many we share in The Fishmonger's Son cookbook, published by Pan Macmillan Plum Books. It's our guide to buying, preparing and cooking seafood with confidence — for everyone from beginners to seasoned home cooks.