Chesapeake Bay oysters are fairly easy to shuck but it is important to have the right equipment which includes heavy gloves, the correct oyster knife, a bowl to catch the oysters and their liquor and a sturdy outside table if possible.
Step 1. Hold the oyster firmly in one hand, knife in the other. Begin to slip the knife blade between the top and bottom shell right by the hinge on back.
Step 2. Holding the oyster and knife together, tap the knife handle down onto a hard surface. This will slip the blade in between the shells. Run the knife the way around the oyster until you get to the other side.
Step 3. Using a twisting motion, pry the top and bottom shells apart. Hold the oyster level with the flat shell facing up in order to not lose any of the liquor inside.
Step 4. Cut the oyster free from the shell by gently pushing 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 to avoid cutting the oyster meat itself. When muscle has been severed, the top shell will “give” a little. Remove the top shell.
Step 5. move the knife blade underneath the oyster meat and cut the adductor muscle where it is attached to the bottom shell.