Add enough water to the steamer so it is below where the oysters will rest. You don't want the oysters submerged.

Rinse the oysters under running cold water. Use a soft-bristle brush to remove any stubborn bits.

Place the oysters onto the steamer's rack in an even layer.

Cover with a lid and steam them until the top shell just begins to open.

Carefully remove the oysters from the steamer using a long pair of tongs. Try to keep the horizontal so that you don't lose any of the juices.

Place the oysters onto a serving platter.

A shucking knife may be needed to pry open the shells. A cocktail fork may be helpful for removing the oysters and dipping them into sauces.