Place the tip of your oyster knife into the tip of the hinge on the oyster shell, and twist to open. It may take you a few tries to get the technique, but once you do, it is easy.
Make sure to employ a towel over your hand. Once open, scrape the bottom and top muscles separately to loosen the flesh from the shell. Leave the mussel meat in the bottom shell.
Add a squeeze of lemon juice and hot sauce if you wish, and slurp down, chewing if you want the full experience.
Recipe courtesy of Chuck Hughes