Method and apparatus for opening a mollusk (e.g., oyster) by rapidly cooling said mollusk to a surface temperature of about -100.degree. F. followed by mechanically agitating said mollusk whereby the mollusk shell opens and at least one eye of the mollusk meat is detached from the shell. Subsequent to cooling and prior to agitating, the mollusk can be rapidly immersed in a water bath to raise the surface temperature of the mollusk to no more than about -50.degree. F. Individually quick frozen mollusk meat can be prepared rapidly either as an individual portion of meat or on the half shell.