Pull back the top shell and discard;

How to open an oyster. Here’s how to do it. Then run the blade around the entire shell. Understanding the anatomy of an oyster can help with the opening process.

To use this method, microwave about six oysters per batch on a plate covered with wax paper. Keep the shell level so. The main part of the oyster is in the lower shell and we call the top shell.

Now set your microwave into full power for one minute. At this point, take half a dozen oysters into a plate covering with wax paper. Press the oyster knife in between the upper and lower shell at the pointed end of the oyster.

Set the microwave to full power and put 55 seconds on the clock. The tip must extend 1 or 2 cm between the thumb and first. Oysters have an upper and lower shell.

The microwave and a knife. 1/ brush the oysters clean under a trickle of cold water. Now, you need to push the tip of the knife into the oyster and make a small cut.

At the tip of the oyster is a small inner 'hinge', which the oyster opens and closes with. Oyster shucking is easy, as shown by chef jason hill in this episode of chef tips.using an oyster knife (also called an oyster shucker or oyster opener) ja. 2/ hold the knife firmly, placing your fingers well forward of the blade.