Remove oysters from the freezer and submerge them directly in a bowl of room temperature water for 15 to 20 mins per dozen in a bowl/pot.
Hold the rounded bottom of the oyster in one hand tightly using a cloth and use a blunt butter knife to try open the shell.
Be sure to separate the muscle from the top shell by gently scraping the meat off from the inside of the shell.
For a better slurping experience, gently loosen and flip the oyster meat inside its shell.