Now slide the oyster knife along the inside edge between the shell and the meat. As you work at this step, try to keep the oyster level so that the liquid inside doesn't spill out. Some oyster eaters consider this liquid, or liquor, to be the finest part of the oyster-eating experience.

• Find the muscle. There's one muscle, which looks like a thick cord, that holds the shell tightly together.

• Use the knife to cut this cord at the point where it adheres to the shell. This can be done in a sort of scraping motion with the knife angled against the shell.