Choose a large pretty platter and spread a thick layer of crushed ice over the bottom.  Place in the refrigerator.  Cut 3 lemons into wedges and set aside.

Place an oyster, flat side on top, cupped side down, on a firm stable surface.

Locate the oyster hinge at the narrow end.  This is where you will open the oyster.

Wrap a kitchen towel over the rest of the oyster, leaving the hinge area uncovered.  Hold the oyster firmly with the towel. 

Carefully, insert the oyster knife in an area near the hinge.  Gently begin pushing the knife in and turning it lightly back and forth.  Keep working the knife until the shell begins to open.  Don’t worry if the shell crumbles and flakes in the process, that is ok. Brush away any shell flakes so they do not get inside the oyster. 

Once the oyster is open and the knife is inside the shell, run the knife along the inside of the top of the shell to loosen the oyster from the top of the shell.  Remove and discard the top shell.

Keep the oyster stable and try not to let the oyster juice spill.  Run the oyster knife under the oyster to loosen it from the shell.  Place the oyster on the platter of ice.

Continue shucking the oysters and adding to the patter of ice until all the oysters are shucked.  

Add the lemon wedges to the platter of oysters and garnish with fresh mint leaves and serve as soon as possible. Enjoy!