Hold the oyster cup side down, flat side up, with the hinged or narrow end in your hand. Insert the knife about 1/3 back from the wide end of the oyster.
2
Go in using the knife and cut the muscle. Be careful to keep your fingers out of the path of the knife.
3
Detach the muscle from the bottom shell.
4
Carefully roll the meat over, taking care to neatly detach the muscle underneath.