Prise open the shell
Carefully prise open the shell. Remove any remaining shell and take care not to allow the stock to run out.
Cut across the adductor muscle
Place the oyster on a thick fabric napkin in your hand, with the sharp end facing towards you. Place the knife in the dividing line between the shells. Press and cut across the adductor muscle which is located a short way in from the edge.
Ready for preparation
Loosen the adductor muscle from the shell; the oyster is now ready to be served.