Okay so we bought our first batch of oysters back a few weeks ago, but we BBQ'd them. I wanted to master the art of shucking the raw oyster! So we bought a couple dozen Sweetwaters and Atlantics from Hog Island Oyster Farm and went to work.

There were a few losses but after awhile we kind of got the hang of it.

However they were very salty and I'm not sure why or how to dilute that without losing liquor. An oyster mystery.

Anyway, they were good and we ate a lot of them. And after enough gewurztraminer the salty doesn't matter so much.