Handling tips:

•  Store oysters with the cup side down, to allow for drainage.

•  Do not freeze oysters.

•  Ensure the oysters are alive by checking that shells are closed.   Discard any open or foul smelling oysters.

•  Scrub the shells with a brush and rinse with cool water.

•  The colder the oyster, the easier it is to shuck.

Shucking instructions:

1. Hold the oyster in your hand with the rounder, cup side in your palm and the flatter side facing up. Tip: wear a rubber glove or use a towel to hold the oyster in, as the shell can cut your hand.
   
2. Insert a knife into the seam between the shells, near the hinge. Twist the knife back and forth, to separate the shells. Tip: You will need to apply quite a bit of pressure; be sure to use a knife with a blade that can withstand the force.
   
3. Do not force the knife in the oyster. Instead use your hands to pry open the shells.  
   
4. Slide the knife to the roof of the oyster shell. Cut the adductor muscle that is attached; avoid cutting the oyster itself.
   
5. Lift off the top shell.  
   
6. Check to ensure shell fragments have not broke into the oyster and remove any if necessary.
   
7. Use the knife to cut underneath the bottom of the oyster, where the muscle meets the shell.