How to Shuck an Oyster
Hold the oyster, flat side up, in a cloth or towel, pressed firmly against the work surface. Keep your hand out of the area where the oyster knife could slip.
Place the tip of the oyster knife in the hinge and turn your hand, pushing in with steady pressure until you feel the snap. Now give a full twist to make enough of an opening to slide the oyster knife along the top of the shell, cutting the muscle. The top of the shell is now off and all that is left to do is cut the bottom muscle. Keep the oyster level at all times, so as not to lose any of the juice. Always serve on crushed ice, which holds the oyster level and keeps it cold.