Oysters on the half shell are the perfect summer appetizer. They are intimidating to open initially but with some practice it gets easier.  They can be served with other steamed seafood such as steamed clams and lobster. I like mine with cocktail sauce but a mignonette sauce is also popular.

• 1 dozen Oysters
• 2 tablespoons minced shallots
• 1/2 cup champagne vinegar
• 1/4 cup cocktail sauce
• Tabasco
• Lemon
• Crushed Ice

First after you purchase the oyseters and if you buy some clams, make sure you keep them on ice and the bag open so they can get air.  

Set up your serving tray with crushed ice and sprinkle rock salt over the ice.  Salt lowers the freezing point and makes the ice last longer.

Place the oyster flat side up on a flat surface.  Grip the oyster with a towel or wear gloves to protect your hand.  Place the tip of the oyster knife into the narrow exposed hinged area on the oyster.  Press the point of the knife into hinged area and apply pressure.  Twist and wiggle the knife tip into the hinge and it will eventually let go and pop open.  Open carefully not to loose the briny seawater in the shell.  Clean your knife and then run the knife under the oyster to realease it from the shell and leave it sitting in the half shall.  

Serve with cockatail sauce, hot sauce and lemon.  Below is a quick Mignonette Sauce you can make ahead and is also great with oysters:

Combine 1/2 cup of champagne vinegar with 2 tablespoons minced shallots, salt and pepper