Opening oysters with a genuine oyster knife has a certain style. If you don’t have an oyster knife with its typical, short, blunt blade you can also use a parmesan knife or even a stable kitchen knife with a short blade.
Hold the oyster with the hinge (pointed side) sticking out. Make sure you protect yourselves from possible cuts by using an oven glove or a kitchen towel folded several times! Insert the tip of the oyster knife at the hinge. This requires a little strength and skill.
Holding the oyster firmly, slide the knife around the lip of the oyster until you reach the other side of the hinge. The oyster should remain level, so you don't lose the liquid inside. Keep the knife inserted about 1/2 an inch and the tip pointing slightly upwards. Pry the oyster open by turning the wrist hence the blade.
Before separating the shells completely, use the oyster knife to detach any muscle that is still clinging to the inside of the top shell. Remove the top shell and throw away. Carefully wipe away any grit that may be on the inside of the oyster. Never wash an oyster after it has been opened. This will affect the flavour. Use the oyster knife to detach the muscle underneath the oyster from the bottom shell.
Arrange the opened oysters on a deep plate, be careful not to spill the liquid and serve with lemon wedges and a crusty baguette.
