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Oysters with a Garlic-Tarragon Crust

To shuck oysters, use a folded cloth to hold the oyster in your nondominant hand with the flat top shell facing up. Holding an oyster knife in your other hand, insert its tip into the dark, rounded spot at the oyster's hinge. Twist the knife sharply to break the hinge. Run the knife carefully along the inside surface of the top shell, severing the muscle that grips it. Take care not to cut the oyster or to spill its liquor. Discard the top shell. Carefully cut the muscle under the oyster to loosen it from the bottom shell.
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