1. Grip each oyster, flat side up, in a folded kitchen towel. Find the small opening between the shells, near the hinge, and pry open with an oyster knife.

2. Try not to spill the delicious juices, known as the “oyster liquor,” in the bottom shell.

Tip: Big, meaty oysters tend to do better on the grill than smaller ones. After they have cooked in their own juices for a few minutes, they are still moist and briny.