*You can ask your fishmonger to shuck the oysters for you, but they should be eaten quickly after shucking, preferably within an hour. It's easy to do yourself! You will need an oyster shucker for this, which you should be able to buy from a fishmonger or kitchen supply store. No need to pay a lot for it; the one I use cost three dollars.
Then place the oyster face down between a towel. The towel protects your hands in case you slip. Many cooks skip this precaution. It’s a huge mistake and won’t end well.
Take an oyster shucker and slowly work the tip into the bottom hinge. Do not insert too much of the knife, just the tip.
Twist the knife, and the oyster will pop open.
In a heavy bottom pan, lightly caramelize the vegetables with the thyme.
*Poaching oysters is a gentle technique. You want to heat them just enough to heat them through. If you cook them too quickly or for too long they become rubbery.
Heat the oysters in a small pan with their natural juices that you reserved while shucking.
Make sure the liquid is warm but not too hot. It should not be boiling but there should be a light steam coming off the liquid’s surface.