The difference between the oysters you get at a top restaurant and the ones you can serve your guests? Nothing. Here's how to get shucking.
1. Oysters at Your Doorstep
Thanks to an American oyster renaissance (and next-day shipping), it's never been easier to transform your kitchen into a raw bar. Island Creek Oysters from Massachusetts are briny crowd-pleasers; plan for six per person. $84 for 36, $150 for 100; islandcreekoysters.com
2. Shuck 'Em Like a ProLearning to open bivalves requires nothing more than the right tool (like a good oyster knife), a little elbow grease, and our step-by-step guide. (Dexter-Russell Sani-Safe Oyster Knife, $20; surlatable.com)
3. Love for the GloveWe're not going to lie: Accidents can happen. Protect your oyster-holding hand with a medieval-looking stainless-steel mesh glove. It's way cooler than getting stitches. (Savoir Vivre Oyster Glove, $150; cooking.com)
4. Holiday on IceOysters are alive, so keep them cold. Store on ice, in the fridge, for up to three days. To serve, load a baking sheet or shellfish tray with crushed ice, then nestle in the shucked beauties. (Tray and chrome-steel 7 1/8" stand, $49 and $12; bowerykitchens.com)
5. The Perfect PairingWhen deciding what to drink, you've got options: dark beer, vodka shots--heck, even red wine goes well with oysters. But for the holidays, our toast of choice is real-deal bubbly, so go ahead and drink Champagne. (Billecart-Salmon Brut Réserve, $45)
The Only Sauce You Need
Raw oysters don't need much. Try a classic mignonette instead of cocktail sauce. It's a mollusk's wake-up call, and a cinch to prepare:Stir 1/4 cup red wine vinegar, 1 Tbsp. minced shallot, and 1/4 tsp. freshly cracked black pepper in a small bowl. Makes 1/4 cup (enough for 12 oysters).