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---AboutFresh Oysters--- If using fresh oysters, make sure they snap closed when touched (if they are open), otherwise discard.
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It is handy to use a shucking knife and gloves.
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If you do not have shucking gloves, drape a towel over your palm (those shells can be sharp!).
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Hold the oyster firmly in one hand, shucking knife in the other.
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Slip the knife blade between the top and bottom of the shell near the hinge on the back.
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Run the knife all the way around until you get to the other side (be careful, this is more easily said than done!).
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Using a twisting motion with the knife, pry the top and bottom shells apart- be gentle so you don't lose the liquor.
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Cut the oyster free from its shell; there's a little tough knob on the underside you'll have to sever.
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Place the oyster and its liquor into a bowl and repeat with the remaining oysters.
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Note: if you were serving them on the half-shell, you would just leave them in the shell and place them on a platter with some crushed ice.
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---Forthe Stew--- In your soup pot, saute the onion and celery in the mixture of butter and oil until the onion is translucent.
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Add the wine and cook for 3-4 minutes.
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Add the stock and season to taste with salt and pepper.
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Turn heat to low, and simmer, covered, for about 15 minutes.
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Stir in the half and half and heat through for about 5 minutes.
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Add the oysters with their liquor and cook until the oysters have just plumped up and their edges have curled (no more than 3 minutes).
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Add the minced rosemary and check for seasoning.
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Serve warm, garnished with sprigs of rosemary, if desired.
