Things You'll Need:
- Oyster knife.
- Glove.
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Step 1
Select the largest oyster you can find. As a species, the Japanese oyster is considerably larger than many other kinds. This makes it easier to handle and prize open because it is not as delicate as smaller species. Buy them at a seafood counter or hunt yourself in mudflats, bays and estuaries along the gulf at low tides.
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Step 2
Hold the oyster in one hand and a thick bladed oyster knife in the other. Put on a glove to protect your hand from the knife if you are new to this, as the blade might slip. Push the knife into the back of the shell where you find the "hinge" of the oyster.
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Step 3
Twist the knife upwards until you hear a pop. If you can't turn the knife easily, exert more pressure on the handle. Take the knife out the back and put it in the front of the oyster to open it the rest of the way. The frilly shape of the shell might make it difficult to put the knife in straight, so cant it slightly at an angle to pry it.
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Step 4
Use an alternative method by boiling the oyster in hot water until the edges curl inward slightly and become white. Take the oyster out of the water, leave to cool for a few moments and then open easily by hand. The heat will kill the oyster and the shells automatically open. Oyster "experts" recommend eating the Japanese oyster raw but a cooked method requires less effort to open the shell.
