Open the oysters and detach completely from their shells. Discard the top shell but keep the deep shell and reserve the liquid. Put the shells into a low oven to heat through. Melt half the butter in ...

If done right, shucking an oyster can look suave, sexy even. With a petite knife and twist of the wrist, the cemented-shut bivalve springs open. If done wrong, you risk splintering bits of shell into ...