Purveyors of Fine Oysters and Shellfish

Opening Oysters

1. Use an oyster knife or a small, thick, pointed (but blunt) knife.

2. Holding the oyster, flat side up, in a thick cloth to protect your hand - insert the knife at the hinge of the oyster.

3. Push and twist the knife so as to break the hinge open.

4. Slide the knife across the inside of the top shell.

5. Half way across the top shell cut the muscle attached to it.

6. Make the cut clean with your knife and discard the top shell.

7. Slide your knife under the oyster and cut the bottom muscle to loosen it completely from the shell.

8. Turn the oyster over, to present the better side, for service.