Jacques Pépin's advice for shucking oysters.

Of the joy of winter for me is to eating oyster and clam, any type of seafood like that which is nice and cold in winter. Of course you have to open it. There's different openers, this one, that one, the classic one, this one. I tend to prefer the pointy one. And it follows more Miyage oyster. Usually you go to at the hinge here at the end. I serrate a little bit, and up, brack it open, and run it close to the shell. So you wanna cut the abducting mussel that you have here. This is what's holding The oyster to the shell. And then you want to go underneath like that to separate it. And now that's it, it's ready to eat fresh, very juicy.