Chill the oysters until ready to use
Wear a cut-resistant glove or wrap a towel around your non-dominant hand
Hold the oyster flat-side up with the hinge facing you
Insert an oyster knife into the hinge
Twist gently until the shell pops open
Slide the knife along the top shell to cut the muscle
Remove the top shell
Run the knife under the oyster to detach it from the bottom shell
Check for any shell fragments and remove them
Serve immediately on ice or as desired