Oysters with Trout Roe

Using a tea towel to protect your hand, grasp oysters, cup-side down. Insert the oyster knife into the hinge and use a twisting motion to separate the top and bottom shells. You should feel the hinge pop when you twist the knife. Run the blade along the top of the shell to separate the top and bottom shells. Open oysters, taking care to hold them level so that brine doesn’t leak out. Separate the oysters from the bottom shell and remove from shell. Drain the oyster water in a bowl.