Liquor: This delicately flavored liquid surrounds the meat of the oyster. Try not to spill it. Keep the oyster level as you perform the final opening steps.

Shuck: To remove, shell, throw or strip off. The art of revealing the tender mysteries of oysters.

Pile: The density of most towels is formed by looped threads within the weave of the terry fabric. The closer the loops are together, the better the pile.

2torial #0695: Learn2 Shuck Oysters (Continued) Buy the oysters Purchase fresh oysters from a reputable fish merchant. If you live near the coast, inquire whether oysters are cultivated locally. Many oyster farmers sell directly to the public, which makes for a pleasant day outing. Oysters are available seasonally. The old rule for shellfish generally holds that any month (in the English language) containing the letter R is a good month for shellfish. (Note: this rule only works for the Northern hemisphere.) These are the colder winter months, and shellfish prefer cold water. More importantly, warmer waters mean an increase in bacteria levels, and the shellfish can be dangerous to eat. Few memories are harder to forget than the experience of eating a bad clam or oyster.   Pick a winner: Fresh oysters should be closed tight, and kept either in fresh sea water or on a bed of ice. Never select shellfish that are open! A slack-jawed mollusk has passed its prime, and very likely has gone bad.   Is it still fresh? Sometimes one or two may be open slightly, especially if they are sitting in water. Test them by pressing the top of the shell near the opening. If the shell closes immediately, it's all right to purchase. Step 2