Main method – opening on the hinge

Cup of Yum
1. Take a thick kitchen towel, double it if needed. This is very important for hand protection.
2. Hold the oyster with the towel using your left hand, hinge facing you.
3. Using an oyster knife, gradually apply pressure and oscillate around the hinge.
4. Once the knife comes in, reach straight for the adductor and make one clean cut.
5. Open the oyster, rinse lightly to remove any broken shell pieces.
6. Test the oyster is alive by poking lightly around the lips. They should retract. Double check with a smell, the oyster should smell fresh and like the ocean, but not fishy or bad. Do not eat if the oyster smells bad or does not retract when poked.

Alternative method – opening on the side

1. If the oyster’s shape is flat with an entry point on the right side, where the adductor muscle is located, then this method can provide a cleaner cut as the knife comes in closer to the adductor muscle. Only attempt this method once you are fairly comfortable with the main method. Follow the same instructions as in the first method, but instead of inserting the oyster knife into the hinge; attempt to open it from the middle of the right side.
2. Place the oysters on crushed ice and serve immediately with mignonette sauce or lemon slices.