Fresh oysters: figure on serving 3-4 per person for hors d'oeurves, up to a dozen per person for a large appetizer or a full meal (serious oyster eaters can easily consume a dozen or more)

A stiff, nylon bristle brush

At least one clean, well-piled kitchen towel, preferably two or three

An oyster knife

A garbage can for shucked shells

A platter filled with crushed ice

Optional:

A heavy pair of gloves: They should thick enough to resist sharp edges, yet not so bulky that you can't move the fingers.

3-5 ounces of cornmeal, if you plan to store the oysters longer than a few hours.

Condiments: fresh lemon wedges, cocktail sauce, hot pepper sauce, horseradish, or barbecue sauce.

Set up 30 minutes beforehand. Open the oysters immediately before serving. Figure 1-2 minutes to open each oyster. Purchase the oysters no more than two days in advance.

2torial #0695: Learn2 Shuck Oysters "Now then, Oysters dear, we shall begin to feed." Not many foods embody the word succulent more than a bed of fresh oysters. But unless you're a professional shucker in a port town known for its oysters, you may not know the tricks for opening these rocky delicacies. Whether you're diving for pearls or just an elegant snack, this 2torial shows the basic technique for conquering this tight-lipped shellfish. Shop for a good oyster knife at a good kitchen supply store or at your local fish market. The features to look for are a thick, solid handle made of sturdy wood or plastic, a finger-guard (essential), and a short, thick blade. Strength and durability will be more important than sharpness or size. Some folks swear by using gloves; others say there's no need. The same kitchen supply store will probably have an appropriate pair. If not, hardware stores have a wide variety of gloves. Both hands are safer from cuts when you wear gloves. Step 1