Oysters can snap their shells closed with lightning speed and with the power of a vise.
To open a live oyster, you must insert a knife blade between the shells and sever the adductor muscle, then remove the meat. Firmness, color and other qualities of the meat are affected by various factors such as water, food availability and sexual maturity. Flavors and textures of oyster meats may range from sweet, buttery and slightly salty, to rich-flavored, briny and slightly metallic.