To shuck oysters, place flat-side up and grip with a towel or gloved hand, leaving the hinged end exposed. Push the tip of an oyster knife between the top and bottom shells just adjacent to the hinge. Twist the knife until the top shell releases. (Keep the oyster level so the briny liquor stays inside the bottom shell.) Gently slide the knife along the inside of the upper shell, disconnecting the oyster from the shell; discard the top shells. Arrange the shucked oysters in their bottom shells on the prepared pan.