Check the oysters for freshness. Fresh oysters should smell of the sea and feel heavy in your hand. They should also be tightly closed and have no cracks in their shells. Discard any oysters not meeting these criteria.
Fill a large bowl halfway with ice cold water. Place the oysters in the water for 10 minutes to help loosen any dirt or debris. Then scrub with a vegetable brush to remove any remaining residues. Discard the dirty water.
Fold a kitchen towel in half lengthwise two times and place on a work surface. Get your oyster shucking knife ready (alternatively you can use a medium flathead screwdriver).
Put an oyster onto the towel with the hinge facing away from you. If you're using a glove, now is a good time to put it on.
Fold part of the towel on top of the oyster, placing your hand on top and tucking your thumb underneath the towel.
Stick the knife tip into the back of the hinge where the oyster often starts forming a point. Wiggle the knife into the oyster until it gives slightly and twisting your hand to pry it open a bit more. Keep a tight grip on the oyster to prevent slipping and injuries. Also keep your eye on the oyster at all times.
Once the oyster is slightly open, slide the knife along the top shell to separate the muscle. Then pull the top shell off to reveal the shucked oyster.
Place the oyster onto a platter or tray and repeat the shucking process for the remaining oysters.