Tools needed: 
An oyster knife or any sturdy blunt knife 
A small towel

Condiments: 
Cocktail sauce (if you're having them fried or  broiled) 
Not a darn thing (if you're eating them raw) 
Okay, well maybe some lemon wedges. 

Step 1:
    Hold the oyster firmly in one hand, knife in the other.  Slip the knife blade between the top and bottom shell right by the hinge on back. 
WE DO RECOMMEND THIS!  Drape a towel over your open palm and hold 
theoyster that way - the shell ridges are sharp! 

Step 2: 
Run the knife the way around the oyster until you get tothe other side.  This sound easy until you're actually doing it!  Some oysters just don't take kindly to people sticking knives in their shell.  Be brave and put some muscle into it, bu be careful - this is where you'll cut or stab yourself. 

Step 3:
Using a twisting motion, pry the top and bottom shells apart. Be gentle but firm so you don't lose any ofthe liquor inside. 

Step 4:
Cut the oyster free from his shell.  He'll be connected by a tough knob on his underside; slide your knife under and sever it.  You can either go to the trouble of setting down your blade and using a little fork to pick the oyster out, or you can do like the natives do and just scoop him withyour knife and pop him in your mouth. Drink the liquor out of the shell. 

Shucking oysters is a little more gratifying than picking crabs because there's less work and more meat.   Some will disagree about the level of difficulty in parting an oyster  with his shell, but if you do it right you can escape with your hands still intact and a nice lump of oyster in your tummy!