Q&A for How to Cook Oysters

That's always a good idea. I like to give them a good rinse under cold water in a colander to get out as much of the grit as possible before preparing them.

Thaw the frozen oysters in the refrigerator for a day before cooking them. They can be thawed directly in the bag, but put the bag in a bowl to collect any leaks. Fill the stock pot two-thirds full with water and bring to a rolling boil. Pour the thawed oysters into the boiling water and boil for at least three minutes.

Store live oysters in the refrigerator at 40 degrees Fahrenheit if they are not to be used immediately. Place them deep side down (to retain their juices) in an open container. Cover the oysters with a damp towel or layers of damp newspaper. Oyster stored this way will keep up to 5 to 7 days.

Put them in a bucket of cold sea water or a container of cold sea water. If you have a picnic cooler - keep the container that the oysters are in inside the cooler.

Cutting them will release the juices, and you'll end up with so much less flavor. It'd be better to have fewer individual servings of a large oyster than more servings of a less flavorful half of an oyster. Just open your mouth wider and experience a bigger explosion of flavor.

You could, but they will not be as fresh as newly harvested oysters.

Yes, they are available at a number of South African stores, oyster farms and restaurants.

Until the milk is warm and oysters curl around the edges.

You'll need a blunt 3" knife for shucking. Dump all raw oysters in a bucket. Have a large plate of covered ice for shucked halves. Select a large oyster (easier) and look for any possible opening to insert your knife blade in and turn to break open the hinge. Put the knife down and pull apart to break off the half shell that contains the muscle. Throw away the other half. Lastly, hold the shell in your hand and take your knife to cut under the muscle tissue, detaching it from the shell. Now you have a oyster on the half shell ready for serving on ice.