The oyster is a bivalve with an external shell, often found in marine or brackish waters.
It has a hinged, two-piece shell that closes to protect its soft body inside.
Oysters are usually eaten raw with little preparation – they are opened by knocking the shells together again and again until they open.
Once they are open, the meat is removed with a small fork.
Although there is great diversity among species, oyster shell characters include round to oval-shaped shells that are thick and strong, with pronounced shoulders or ribs on all but very young specimens.
The inside of the shell is usually nacreous (pearly) white or purplish; the outside is sometimes iridescent.
So this is how to open Oysters.