.Wash each oyster thoroughly using fresh cold water and a kitchen brush.
.Especially scrub at the narrow hinge where sediments are often trapped.
.Hold the oyster with the cup side down and level, with a thick glove, oven mitt or towel.
.Insert an oyster knife (a flathead screwdriver may also be used) into the pointed end of the oyster, at the hinge, and carefully work the tip back and forth until it penetrates the shell.
.Twist the knife to pop the shell open, being careful not to cut into the meat. Then slide the knife along the top shell to cut the muscle, remove the top shell and run the knife under the oyster to sever the bottom muscle.
.Oyster should now be completely detached and sitting in the deep cupped half of the shell, ready to be eaten raw or prepared for cookin