Shuck the slurpy oysters

When choosing oysters at the market, make sure that they be fresh. If one is open (which it shouldn't be) it should snap shut emphatically once tapped. If an oyster doesn't close immediately, don't buy or use it.
Oysters should fee heavy and full in your hand. Oysters lose moisture once they are removed from the sea. The heaviness suggests that they are freshly harvested.

Tap two oysters together or one to the other. If there is a hollow sound, the oyster is dead. If the sound is solid, the oyster is alive.

Fresh oysters should smell sweet and briny like the sea. hmm**

Oysters is definately a MUST when u come to Scotland!

(1) Prior to opening, be sure the oysters are alive by again checking that the shells are closed tightly. Scrub oyster shells well with a stiff bristle brush and rinse thoroughly under cool running water.

The oyster has a back, where the hinge or pointed end is; a front, the rounded end; a top, the flatter shell; and a bottom, the more cupped shell.

Using heavy gloves or wrap the oysters in cloth, hold the oyster firmly in one hand, knife in the other. Position the oyster so the cup side is down (the curved side faces into your hand, and the flatter side faces up). Keep oyster as level as possible to save oyster juices.

(2) Slip the tip of knife blade between the top and bottom shell right by the hinge. As it is necessary to exert some pressure to open the oyster shell, it is important that the angle of the knife is paid special attention to.
Run the knife around the oyster until you get to the other side. Be careful, as this is where you can cut or stab yourself! Using a twisting motion, pry the top and bottom shells apart. Be gentle but firm so you don't lose any of the oyster juices inside.

(3) Cut and remove the top shell. There is a muscle attached at the middle to both the top and bottom shells. When you cut the muscle, the shells will easily spread.
Be careful not to spill our the oyster juice in the bottom shell.

(4) Then finish prying them apart and cut the oyster completely off the shells. In order to not cut up the meat, slide the knife inward, slide close against the surface of the bottom shell.

Now is the time to eat the oyster or cradle it in its shell on ice for cold serving. It taste better when its icy cold!
For some people, plain oysters are the ultimate; others like to add a squeeze of lemon and/or a little hot tabasco sauce.

If only eating oysters are not enough for dinner, it is best served with basil pesto pasta

And with a fresh blended strawberry and pear smoothie.

Voila! Dinner is ready to be served...