you always yourself embankments and battements has some of the best oysters and really good oysters got mud on because they're fresh right from the source the little mud is uh maybe just a reminder where where it's coming from there we go take a some burlap sack cover them up all right that all right steamin under there depends on the crowd you're in you can for some people you can undercook them for for good good good moisture lovers you can't under cook them money loves oysters love them raw anyway and so a good steamed oyster is one that's just warm right in the middle but nowadays people cook them till they you know they open all the way up and dry well yeah like a raisin that's that all right you don't need an oyster knife to eat an oyster that's folio right so if it's fully open and wide to make oyster knives for oyster roast the reason they're it's great because I'm this way is that you can spread them out here in uh and that when you have them in a pot over a burner you know the bottom ones are overcooked before the top ones are cooked but on a plate they're pretty even thick let you get them just about right you can also see them pretty good so these are just about getting right if you see how they're just starting to open up they're hot I mean that's that's coming down pretty good you see how the burlap starts to dry out so we'll keep dunking it in the bucket that's how I like them see how they're just starting opening up right there I don't like them overcook because I think they ought to be juicy and you should have to break them open with a oyster knife in the back they're in the hinge and so we'll just take these up here and toss them out you ready to go if I'm here on half on the other side Oh there's a couple different ways if you see one that's cracked like that it's already overcooked but you're going to slide your your knife in and and that's pretty easy all right a winner a little tighter when you get it tight one like the one next to there there's no crack to go in so you got to come back here to the to the hinge right where to the back of the oyster bends around I like a nice thin knife like that and you and you push it right in there but you don't push it hard because then you be pushing in soy sure you're going to slip and it's going to go into your hand and cut you and that's the that's why people wear gloves and they use towels and so that but all you really have to do is get it snug and then twist it and if you twist it like that and then you break the seal and at that point you can sort of just open it right up right across the deal and and you'll have that oyster inside now this one's still a little bit more done than I like but sometimes you get one full of mud yeah and that's no good either sort of like going to Vegas try your luck sometimes you get a overcooked one sometimes you get a a really brilliant one then but the secrets to twist not push and then you you won't cut yourself as much trying to open them up No