Instructions

1. Store your live oysters inside of the refrigerator for no more than seven days before using. They should not be stored in plastic, as this can kill them, or in water. Cover with a damp towel until ready to use.

2. Put on rubber gloves and scrub the outside of the oyster shell with a stiff-bristled brush, rinsing with cool water. Set aside on a clean towel and scrub the remaining oysters.

3. Hold the oyster in one gloved hand with the flat side up, working to keep the oyster level in your hand as you pry it open.

4. Position the sharp tip of your oyster knife in between the shells next to the hinge, twisting the blade to pry the two shells apart. Run the blade tip around the shell, twisting and prying until you reach the other side. Work slowly and carefully to avoid cutting yourself by a sudden movement.

5. Slide your knife in between the shells to cut the muscle so you can spread the shells completely open. If you wish to retain the juice, be careful not to overturn the rounded shell as it sits on your hand.

6. Remove the oyster meat from the shell and set aside.

7. Scrub the inside of the shells with warm soapy water and rinse well.

8. Place shells in a solution of one tbsp. bleach to one gallon of water and allow them to soak for five minutes.

9. Rinse shells under cool water, making sure to thoroughly remove the bleach solution.

10. Hand dry shells with a soft terrycloth towel and set on a dry clean surface, allowing them to air dry.