You'll be shucking Raspberry Point Oysters like a professional in no time.
To Shuck: Hold the oyster firmly with a towel, with the hinge facing out, take the tip of the oyster knife and work it into the back hinge, slowly but firmly wiggling it in until you feel the oyster give in a bit. Once oyster has opened slightly, start working your way around scraping the knife against the top of the shell to separate the muscle until you are able to take the top half of the shell off. To remove the bottom muscle, make a scooping motion, scraping along the bottom of the shell under the oyster meat with your knife. There you have it, shucking success!