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.

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.

Coping with bad oysters: If you've eaten a bad oyster at some point in your life, your residual distaste for shellfish doesn't have to last forever. Try one or two when they're available; soon you'll fall under their spell.

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. 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. Put 'em on ice Store oysters on ice until ready to serve. Cover them with a wet towel or keep them in a closed container. An ice chest works well. Feed your oysters. If they must wait for more than a few hours, try the trick that restaurants use. Put down two or three oysters between layers of crushed ice and sprinkle cornmeal on top. As the ice melts, the cornmeal dissolves, and nutrient-rich water drips down to the oysters. This keeps them alive and fresh.   Check them periodically and add more ice as necessary. Oysters can keep in this manner for a few days.   Watch for spoilers. Remember: Once they fall open, they've gone bad and must be discarded. Eating spoiled shellfish can produce severe food poisoning Set your workspace Shucking oysters can be messy work. Set up a place of operations: in the kitchen, behind a bar, or at the end of a table if you are at a picnic. You should have on hand the items listed in the What you'll need section. Clean 'em off Caution: Oyster shells have wavy ridges which are extremely sharp. To avoid slicing up your hands, put on the shucking gloves or hold the oyster in a bar towel as you work. Grab your first oyster from the ice chest. Use the stiff brush and a bucket of water to clean away any seaweed or sediment that may be on the shell.   Stuck? If other mollusks are attached you can knock them off with the handle of the brush. Unlock the hinge Look for the hinge of the shell. It should look like an exposed seam which wraps around a smooth corner. Work the seam. Insert the oyster knife into the seam, with the blade parallel to the seam. Use the point to do this, gently but firmly rocking the knife back and forth. Insert and twist. Once the knife has been inserted, you can twist the blade to open the hinge a little more. Repeat this process, gradually inserting the oyster knife until you have cut the hinge completely. Cut the cord Now slide the oyster knife along the inside edge between the shell and the meat. As you work at this step, try to keep the oyster level so that the liquid inside doesn't spill out. Some oyster eaters consider this liquid, or liquor, to be the finest part of the oyster-eating experience. Find the muscle. There's one muscle, which looks like a thick cord, that holds the shell tightly together.   Use the knife to cut this cord at the point where it adheres to the shell. This can be done in a sort of scraping motion with the knife angled against the shell.   Once the cord has been cut, the two halves of the shell should fall neatly apart. Discard the empty half-shell and place the full one on the serving platter Serve with the oyster lover in mind Don't spill the juice! As noted above, many conniseurs are very fond of the liquor which oysters contain. Set the opened oyster down gently and cradle it in the bed of ice so that the juice does not spill out.   Condiments: Many oyster purists enjoy them neat, which is to say, pure or unadulterated. But generally one should serve them with fresh lemon wedges and a dipping bowl of cocktail sauce. You may also offer hot chili sauce, horseradish, or barbeque sauce on the side.   Do keep these condiments separate. Your guests should expect--and desire--to garnish their mouthfuls individually. It's part of the feast! -end- Learn More!