Fresh, shucked oysters will come in their own juice, also called oyster liquor. Collecting that oyster liquor is a key step in this recipe. Drain the oyster through a strainer or small colander set over a 4 or 8 cup glass measuring cup. Pour the accumulated juice into another vessel in which we will add the stock. Make sure to keep the oysters in the strainer and place that back over the original measuring cup. Return the oysters to the refrigerator (you want to keep the oysters cold) and they will continue to drain. It seems like they could drain forever, but it's all good...you’ll add that extra oyster liquid into the bisque when adding the oysters and you want as much as you can get.