1. Clean up Toss
Toss broken-shell or open oysters. Scrub remaining in cold water, and scrape off barnacles with a dull shucking knife.
2. Watch them
When a few shells open, they’re ready, even if they aren’t all open. Time to eat.
3. Mind the time
Five-minute steam should do, especially for medium-sized oysters. If you get on to 10 minutes, you’re in for overcooked, rubbery oysters. No one wants that.
