Directions:

Oyster knives are a must if you're going to be eating oysters anytime soon, and I just purchased a great oyster knife at my favorite cutlery store here in Orange County.

Oyster knives have a special dull, angled blade that helps move through the oyster's hinge and muscle with ease.

In this episode of "Chef Tips," I'm going to show you how to shuck an oyster using a method I learned from award-winning oyster shucker Vincent Graham at Moran's Oyster Cottage in Ireland.

Since 1797, fans have flocked to this Galway restaurant for its fresh Clarenbridge Oysters, harvested from the mouth of the Dunkellin River.  And Vincent, an oyster shucking champion who has held both international and world titles, was the perfect teacher for shucking oysters.

I start with a beautiful batch of fresh blue point oysters that I purchased at Whole Foods Market in Newport Beach. To open these beauties, all you need is your oyster opener, a towel, and a strong arm.

First, begin with a live oyster that has been scrubbed clean under some cold running water. Your fresh oysters should be tightly closed, or close when you touch them. If the shell stays open, it's probably dead and you should throw it out.

Now, set the oyster on your dish towel, flat side down, and insert your knife into the hinge. Slip the knife down a tad, then across, keeping close to the top of the shell. This should cut the muscle.

Next, slide the knife under the body of the oyster, cutting the muscle attaching it to the bottom. Open the shell and remove any remaining bits of shell you find around the edge. The oyster should smell like the sea — if not, toss it like a hot potato!

Here's a bit on oyster nutrition: Fresh oysters have about 7 calories apiece and keep a minimum of five days in the refrigerator, and should be covered with a damp rag or cloth.

Serve your oyster plate over crushed ice with some fresh lemon wedges. Purists insist that cocktail sauce is absolutely taboo. Hope you enjoy this. Thanks for tubing in!