Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

The reason most people only ever eat oysters at restaurants is they don’t want to shuck ’em at home, which doesn’t make sense to us. We love slurping oysters at restaurants as much as anyone, but we don’t have any problem serving them up at home. But maybe that’s because we know shucking oysters isn’t a big deal—in fact, once you get the hang of it, it’s downright easy.Here are four ways to shuck oysters: the traditional way, a variation on the traditional way, and two methods for doing big batches of oysters in no time at all. With these methods in your back pocket, you’ll be able to perform master oyster shucking duties no matter what kind of oyster feast you’re preparing, whether it’s a shucker’s dozen for dinner with a special someone or a gross for your <a href="https://www.chefsteps.com/activities/ultimate-seafood-tower">Ultimate Seafood Tower</a>.

How to Shuck Oysters Four Ways