Welcome to the art of oyster shucking! We believe it’s a life skill and it means you can enjoy freshly shucked oysters anytime you like, just about anywhere you like. You’ll find ‘whole’ or ‘live’ oysters for sale right across Rock Oyster Country and can often get a tip or two from the seller, check out our Farm Gates to buy straight from the growers!
Remember, speed comes with practice. The technique is key, and with time, you’ll become faster. Focus on getting a clean, uncut oyster and retaining that beautiful liquor. Australia’s Oyster Shucking Championship stars can shuck 30 oysters in under 3 minutes, but every shucker starts by mastering the basics. So, take it slow and enjoy the process.
Beware though, once word gets around that you can shuck you will be in high demand, often surrounded by fascinated onlookers.
You will need:
- Rock Oysters
- Oyster knife (a short, sturdy knife with a pointed tip)
- A thick cloth or glove to protect your hand
- A chopping board
Step 1: Health check & storage
Once you bring your oysters home, a quick quality check is essential. Healthy, live oysters will smell like the ocean, sometimes with a hint of seaweed. Be sure to check each one and give them a quick rinse if you notice loose grit or debris on the outside of the shell.
Discard any that have opened, these are dead and shouldn’t be eaten. Most farmers will give you a baker’s dozen in case this happens and don’t worry, it won’t affect the condition of the others.
Never store unopened rock oysters in ice or fresh water, it will kill them. They need to be cool, but not cold, and they also need to breathe. The ideal way to store them is to keep them in a damp hessian bag or wrapped in a damp cotton towel (never plastic), in a dark, cool place.
Step 2: The approach
Start by putting on your glove for safety. Locate the oyster’s hinge—this is the narrowest point where the two shells meet. Farmed oysters typically have a deep shell, making it easier to identify the hinge. For added stability, place the oyster on a chopping board, a technique often favoured by champion shuckers like Sally McLean of Jim Wild’s Oysters and Doody Dennis.
Step 3: Insert the knife
Position your oyster knife at the hinge, angled around 15 degrees. Apply gentle pressure and wiggle the knife to “drill” it into the shell until it slips through the hinge. The key is to use minimal force, letting the knife do the work to reduce the risk of slips or cutting the oyster inside.
Step 4: Pop the lid & cut the top of the adductor muscle
Now you can push down on the knife to leverage the lid open, or twist it until the lid lifts with a gentle pop.
Next, cut the adductor muscle, which connects the two shells. This muscle is located around the 2 o’clock position and is closely linked to the oyster’s sweetness—the larger the muscle, the sweeter the oyster.
To detach it from the lid, flatten your blade and slide it under the top shell until you feel the cut.
Step 5: Free the oyster from the bottom shell
Take a moment to admire your work – you’re almost there!
Now you can cut the bottom of the adductor muscle to free the oyster from its shell. Gently run your blade along the inside of the shell until you feel the muscle and cut it.
For a better presentation, you can use the blade to flip the oyster over, a technique we love in Australia!
Step 6: Inspect and serve
The final step is to check the oyster for any shell fragments or debris. You can rinse with potable water to remove any grit inside the shell, but if you are enjoying them straight away we believe the oyster liquor is part of the experience and should be enjoyed along with the oyster.
Serve your shucked oysters on ice if it’s a warm day, and for the best taste, eat them within half an hour. If you need to wait, cover and keep them chilled at 2-5 degrees Celsius.
