Opening Oysters
Learn three different methods for opening oysters. Be sure to wear gloves as oyster shells are especially sharp.
Method 1
![oysters-1](https://ncseagrant.ncsu.edu/mariners-menu/wp-content/uploads/sites/12/2011/10/oysters-1-300x200.jpg)
Chip off thin lip of oyster until there is a small opening.
![oysters-2](https://ncseagrant.ncsu.edu/mariners-menu/wp-content/uploads/sites/12/2011/10/oysters-2-300x200.jpg)
Insert oyster knife and cut muscle from top and bottom shells. Twist knife and pop oyster open.
Method 2
![oysters-3](https://ncseagrant.ncsu.edu/mariners-menu/wp-content/uploads/sites/12/2011/10/oysters-3-300x200.jpg)
Work oyster knife into front of oyster, opposite the hinge.
![oysters-4](https://ncseagrant.ncsu.edu/mariners-menu/wp-content/uploads/sites/12/2011/10/oysters-4-300x200.jpg)
Insert knife and cut muscle from top and bottom shell. Twist knife and pop oyster open.
Method 3
![oysters-5](https://ncseagrant.ncsu.edu/mariners-menu/wp-content/uploads/sites/12/2011/10/oysters-5-300x200.jpg)
Insert oyster knife at hinge and twist to pop open.
![oysters-6](https://ncseagrant.ncsu.edu/mariners-menu/wp-content/uploads/sites/12/2011/10/oysters-6-300x200.jpg)
Insert knife at front and cut muscle from top and bottom shell.
Serving
![oysters-7](https://ncseagrant.ncsu.edu/mariners-menu/wp-content/uploads/sites/12/2011/10/oysters-7-300x200.jpg)
In all three methods, the oyster is ready to cook or serve on the half-shell.