How to Open an Oyster

• The deep end should face downward when opening an oyster. This is the bowl in which you will serve the oyster.
• Hold your oyster in a clean dish towel to protect the hand holding the shell.
• Insert the knife at the "hinge" at the bottom and press downward until you feel the adductor muscle release. Now run the knife all the way around between the two shells. Be careful not to damage the shell.
• Cut the oyster free from the top shell where the muscle is attached. Scrape it down into the lower shell, which is the deep shell. Ensure there is still some liquid around the oyster muscle; it is part of the flavor.
• Clean the oyster of loose shell fragments.
• Continue in this manner with all 4 oysters.
• Once you have opened, cleaned, and prepared your oysters, you can either eat them as they are or add some flavor as follows:- Lemon juice, finely chopped shallots, and crushed black pepper – optionally with some fresh tarragon.- Dill oil, fine cubes of cucumber, and mustard cress.- Balsamic vinegar, fine apple cubes, and crushed black pepper.