Enjoy our cleanly shucked, whole oysters in the Virginia tradition. Oysters are harvested and shucked daily ensuring the freshest oysters for your pleasure.
How To Shuck An Oyster1. Position the oyster cupped side down, with the hinge facing you. If you are left-handed, position the oyster cupped side down, with the hinge facing away from you . You can hold the oyster in your hand, but we prefer to hold it down on a hard, stable surface (a board, a bucket, a rock, another oyster). This makes it less likely that a slip of the knife will cut your hand.
2. Look for a tiny gap between the two shells in the upper right-hand corner of the oyster (lower left-hand corner if you are left-handed). Insert the knife tip between the two shells at about the "2 o'clock" position, if you are right-handed. This is the approximate position of the adductor muscle inside the shell, shown here with a red circle. (For left-handers, it will be about the "8 o'clock" position).
3. You may have to "drill" slightly with the knife tip to get it to penetrate between the two shells. If the edge of the shells is heavily fluted, you may need to chip off the fluted edge near the point of insertion with the blunt end of the oyster knife before inserting the tip.
4. Keep the knife blade positioned as shown (that is, flat and parallel to the edge of the shells). Keep the hand supporting the oyster away from the blade's path if it were to slip forward.
5. Once you have the tip of the knife inserted between the two shells, your goal is to gently push the blade further into the oyster and move it back and forth so as to sever the adductor muscle. Be sure to keep the blade pressed up against the inner top surface of the upper oyster shell, otherwise you'll risk cutting the oyster meat itself.
6. Move the blade back and forth until the top shell "gives" a little; this tells you that the adductor muscle has been severed at the top shell.
7. Now you can gently pry the top shell away from the bottom shell with the knife blade. Don't pull the shells apart completely, however, or you may pull off some of the oyster tissue still adhering to the top shell.
8. With the shells just slightly apart, use the knife blade to gently scrape any remaining oyster tissue off the inner top surface of the shell.
9. Now you can pull the top shell completely off. Notice the position of the adductor muscle "scar" on the inside of the top shell.
10. Now move the knife blade underneath the oyster meat and cut the adductor muscle where it is attached to the bottom shell.
11. Now that the adductor muscle has been severed on both the top and bottom shell, you can simply tip the bottom shell and let the oyster slip into your container, along with the oyster "liquor" which collected in the cupped lower shell.