Shucking oysters can be one big time-consuming party foul. Literally. Say you’re throwing a big party and want to serve fresh oysters. Well, preparing a lot at once can be a huge shucking pain that takes hours. Besides, it’s tedious and frustrating work. But it doesn’t have to be.

Our friends at ChefSteps wrote in this week with a way to easily shuck hella oysters in a matter of minutes. It involves softening the adductor muscle — the bit that connects the creatures to their shells — by sticking the oysters in boiling water, then icing them down right quick so they don’t cook. When they make contact with the hot water, some of the oysters will actually open on their own, and the ones that don’t open by themselves will be a breeze to shuck. Pretty darn easy, right? Check out the short demonstration video below and host your next luxe get-together with confidence!

ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. The site is currently offering free online classes called Cooking Sous Vide: Getting Started and Burgers, as well as a $10 class called Cooking Sous Vide: Beyond the Basics.