Learn to shuck like a pro
To Capon, the reason oysters are relegated to raw bars at upscale seafood places, instead of being served up at weekend football parties everywhere, is because people are nervous about shucking them. And we get it, the thought of shoving a knife into a shell like some sort of MacGyver is nerve-wracking, especially if you don’t know what you’re doing. So here’s how it goes: you’ll need a shucking knife, and a towel to protect your hand. Then, make sure the top side of the oyster is down and glide the tip of the knife into the back of the oyster shell. Once it’s stuck in there, turning the knife a bit will cause the top of the shell to pop a bit. To properly finish shucking, you’ll need to run the knife along the top of the shell to release it. (Oysters are bivalves, meaning they have two hinged parts to their shell, one is on the top, and one is on the bottom.) Then, gently run the knife under the oyster (careful not to spill any of the salty liquid inside) to release it from the bottom. Clink shells and slurp.