How to Shuck
Using a glove or towel, place the oyster on a flat surface with the point, or hinge towards you. Gently insert the tip of the oyster knife into the small opening at the hinge. Firmly wiggle the blade into the hinge enough to gain leverage. Twist to "pop" open the shell.
Carefully slide the knife blade along the underside of the top shell to sever the muscle.
Remove the top shell and slide the knife under the meat to cut the muscle attached to the lower (cupped) shell.
Be careful not to spill the juice or puncture the meat.