There are few things as impressive at a dinner party than doling out freshly shucked oysters. There are few things less impressive than a trip to the emergency room for stitches before the starters are even served.

Keep your cool (and all your fingers) with this simple guide to shucking oysters.

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First things first, you’re going to need a clean tea towel and your oyster knife.

At a 45 degree angle, gently wiggle your oyster knife into the hinge and lift it slightly once you feel the ‘pop.’ Be careful not to pierce the oyster or lose the liquor.

Lever the flat shell open slight, and carefully run your knife across the top right hand side of the shell to cut the adductor muscle.

The oyster’s adductor muscle will always be on the right hand side.

Now it’s time to release the oyster in the ‘cup’ side of the shell. Simply use the sharp side of your knife to sweep under the oyster’s flesh and cut the muscle from the shell. Extra points if you flip the oyster over for presentation.

Look at you go!

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