Try This at Home: How to Make Oysters

"I like oysters every which way," John says. "These big, meaty Louisiana oysters are perfect for baking and roasting, but I also love them on the half shell with a bit of spicy cocktail sauce and a nice cold beer."

When buying oysters, look for a tag with the harvest date and use them within a week of that date. Also, make sure the oysters are fresh and alive; the shells should be tightly closed or should close when tapped.

Chill and clean: Put the oysters in a colander of ice when you get home, then place the colander in a bowl and refrigerate. When you're ready to cook, scrub the oysters with a stiff brush under cold running water to remove any grit (a clean nail brush works well).

Shuck the oysters: Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife — there is no substitute!)