Take an oyster in your hand, tapping it with a towel. The pointed edge of the clam shell should look to the left if you’re right-handed. A towel or tack will protect you from cuts if the knife inadvertently slips out.
Insert the tip of the oyster knife into a small hole where the oyster sashes are flushed. You need to advance the knife by only 1-1.5 centimeters. Don’t use a regular knife to open an oyster. There is too much risk it slips off and injures you, and oyster knives are not only of a suitable shape, but specially slightly blunted.
Twist the oyster knife from side to side until the sashes begin to open. Use the oyster knife as a lever, lifting the top sink, then gently swipe them over the inside edge of the sash to finally release the oyster. Remove the top of the sink. Carefully remove any sand, debris sash, try not to splash the precious oyster juice called liquor, because to drink it is a special pleasure. Oysters, once opened, never wash, because such a procedure irreparably spoils their taste. With
an oyster knife, put the muscle that fastens the clam to the bottom of the shell. Separate it from the case, but do not remove it from the bottom of the sink. Put the open oyster on a pre-prepared dish full of stab ice. When all the clams are open, put them away in the fridge for a while. Serve chilled oysters with lemon slices and various sauces. French mignonnette is considered classic, consisting of 1/2 cup red wine vinegar, 2 finely chopped shallots bulbs, 1/2 teaspoon coarsely ground black pepper and 1/8 teaspoon salts.