They are the epitome of upscale dining. They are considered an aphrodisiac. They are also delicious raw, broiled, grilled, or fried. What I'm referring to, of course, are oysters.

Jonathan Swift once said, "He was a bold man that first ate an oyster," but we can thank that first man, because oysters are one of the finest delicacies around. The soft, sometimes sweet, sometimes salty flesh is a true eating luxury.

How To Select Your Oysters
If you choose to purchase your oysters live, there are a few things to look out for. First, an oyster must be able to close its shell tightly. Any open oysters should be tapped on the shell; a live oyster will close up and is safe to eat. Oysters which are open and unresponsive are dead, and must be discarded. Some dead oysters, or oyster shells which are full of sand may also be closed, but they will make a distinctive noise when tapped; thus, they are known as "clackers."

Shucking Your Oysters
If you decide to shuck your oysters yourself, be advised that there is a right way of doing it. You want to make sure you have an oyster knife for shucking, but be careful. If you aren't used to shucking oysters, you might use too much force and cut yourself. The shells of oysters are also razor sharp, so you could cut yourself that way just as easily.

Here are some things to keep in mind while shucking an oyster:

• Hold the oyster firmly under the towel on a cutting board or table top.


• Place the knife between the two shells at the tip of the oyster.


• By carefully pushing the knife down into the oyster and simultaneously applying a twisting force you should be able to break open the hinge. This will be apparent when you can slide the knife into the oyster.


• Slide the knife around the outside of the shell to loosen the top shell from the bottom.


• To remove the top shell you must cut the muscle in the middle of it. This is done by scraping the knife along the underside of the top shell, which can then be removed and discarded.


• Separate the meat from the bottom shell by scraping the knife along the inside of the bottom shell under the meat. Once the meat is loose the oyster is ready. Oyster experts recommend squeezing just a tiny amount of lemon on the oyster flesh in order to preserve the flavor.

Of course, if you'd like us to shuck the fresh oysters for you, we'll be glad to do so. We can also offer any advice on preparation.