🦪 Simple Oyster Opening Secret

We know you could beat us in a shucking contest—we’ve opened countless more oysters.
Just try our method. It works!

Virginia oysters have thin shells and thick meats. Luckily, the meat is the only part worth eating! Using shucking methods developed in the Chesapeake region over the last 150 years, these oysters are incredibly easy to open from the bill.

Our goal is for you to enjoy the Atlantic flavor of the pristine Virginia Coast Reserve and savor the Nassawadox Creek through all of our distinct varieties of oysters.

We work hard to grow them—so let’s make opening them easy.

🔪 HERE’S HOW:

1️⃣ Break Off the Tip

Break off a 1/4 inch of thin shell from the bill with pliers.
Squeeze pliers while twisting your wrist so the shell falls away.

This step may be done ahead of serving—return them to the refrigerator for final opening later in the day.

2️⃣ Insert Your Knife

Carefully insert a thin knife into the small opening created by the pliers.

3️⃣ Slice the Top Muscle

Keep the knife tight against the flat side of the shell and cut the adductor muscle (shown in red).

Keep the cup side down to preserve the liquor.

4️⃣ Lift, Slice, and Present

Slide the knife completely to the oyster’s hinge, then gently pry the flat shell from the cupped side.
Carefully cut the bottom of the adductor muscle in the cup, and roll the meat over for the best presentation.