How to Shuck Oysters. Shucking oysters requires practice to do it just right and preserve most of the oysters' liquid. It's a good idea to use a specialized oyster knife to make the job easier.
Make sure oysters are still alive by checking that their shells are tightly closed.
Scrub oysters with a stiff brush under running water.
Hold oyster in the palm of your hand with a towel so that you don't accidentally cut yourself.
Work over a bowl so that you can catch the oyster's juices.
Position the oyster in your hand with the cup-side down - so that its curved shell faces down and its flatter side faces up.
Insert a paring or oyster knife between the shells, near the hinge.
Twist the knife so that the oyster's muscles are detached.
Remove the top shell.
Scrape the meat from the top shell into the bottom shell.
Use the knife to cut the oyster from the bottom shell, or serve it on the half shell.
Always try to determine that shellfish originated in a body of water untainted by pollution or other hazards.