Now then, Oysters dear, we shall begin to feed."

Not many foods embody the word succulent more than a bed of fresh oysters. But unless you're a professional shucker in a port town known for its oysters, you may not know the tricks for opening these rocky delicacies. Whether you're diving for pearls or just an elegant snack, this 2torial shows the basic technique for conquering this tight-lipped shellfish.

Before you begin

Shop for a good oyster knife at a good kitchen supply store or at your local fish market. The features to look for are a thick, solid handle made of sturdy wood or plastic, a finger-guard (essential), and a short, thick blade. Strength and durability will be more important than sharpness or size.

Some folks swear by using gloves; others say there's no need. The same kitchen supply store will probably have an appropriate pair. If not, hardware stores have a wide variety of gloves. Both hands are safer from cuts when you wear gloves.