Leslie Barnes offers oyster shucking lessons for the home chef. This easy-to-follow how to segments offers five simple tips for achieving the perfect shuck.

Here are Les’ five tips for properly shucking oysters:

1. Look for the right shuck: Choose an oyster that is closed tightly and make sure to have the oyster well iced down and resting.

2. Hold your shuck right: Place the oyster on a flat surface with the flat side of the oyster facing up and the back or hinge of the oyster facing away from your hand.

3. Use protection: Using a safety glove or a folded towel, hold the oyster down with one hand and with the other hand place the tip of the oyster knife into the hinge and firmly pry into the oyster to pop the hinge.

4. Slice your shuck just right: Once the oyster is opened, you now must run your knife over the inside of the top shell to cut the adductor muscle that holds the shell closed. Be careful not to cut into the flesh of the oyster.

5. Enjoy your shuck: The top shell is now off and should be discarded. Holding the oyster in your hand, run the knife under the flesh of the oyster to detach the adductor muscle from the bottom shell. Be careful not to lose any of the liquid in shell, or cut into the oyster flesh. An oyster is always served in the cup of the oyster to preserve the liquid. Your oyster is now ready to be slurped.

**Never rinse an oyster under running water, a little piece of shell or sand is part of the experience and you will ruin the flavor of the oyster.**