Bake oysters in the preheated oven until they open slightly, about 10 minutes.

Open oysters in oven. The main part of the oyster is in the lower shell and we call the top shell. Holding the oyster firmly, slide the knife around the lip of the oyster until you reach the other side of the hinge. Take a large bowl or pot.

When taking the oysters from the freezer, be sure to put them in the oven, as they cannot be eaten raw after being frozen. Slide the knife around the lip. In a third bowl, combine bread crumbs, cheese, parsley and garlic.

At this point, poke the knife into the opening, turn it with a twisting motion and cut the hinge holding the oyster shell together. In another shallow bowl, whisk eggs. First, take to keep up the oyster with the towel.

The top side of the screwdriver will fall into the oyster's inside. Remove the top shell of the oysters using a towel and an oyster knife, being careful not to spill the liquor. My favourite way to do it is by opening the oysters,.

Understanding the anatomy of an oyster can help with the opening process. The oyster should remain level, so. There are only 2 steps to open an oyster with a paring knife:

0.5″ is all you need to get good traction inside. Gently twist the butter knife upward as your thumb supports one edge. Then run the blade around the entire shell.