Quick: Think of an aphrodisiac. No, don’t tell me. Let me guess.

Oysters.

I mean, really. Even if you could name another aphrodesiac, would you? Their famously libidnous properties aside, oysters are just plain yummy. And since February contains not one but two “r”s, it’s time to double down.

Myself, I’m an oyster lover, tried and true. I grew up on the stuff, and frequently get the jones to suck down a few slippery sliders. And I’m not alone in that regard. Cookiecrumb of I’m Mad and I Eat loves the occasional oyster, as is evidenced by her pairing them with adorably delectable blood orange-ginger jelly hearts. Ben at Chow Times shares his recipe for a creamy, mayonnaise-based Oysters Motoyaki, made warm and savory by a broiled brown crispy top. Or you can do as I do and just eat them raw, freshly shucked and utterly unadorned save for a teensy squeeze of lemon.

If you’re not familiar with the myriad varieties of oysters, a trip to the raw bar can be daunting. Gourmet Magazine offers up some pearls of wisdom with an Oyster Primer they published last year, breaking the various bivalves into five major categories with helpful descriptions.  And it’s worth noting that, according to the New York Times, New York oysters are particularly succulent this year.

My greatest pet peeve with oysters, though, is their price. It’s not hard to throw down a couple Jacksons just to get a dozen on the half shell at some of the finer establishments, and that just qualifies as an appetizer in my book. Don’t be afraid to shuck your own. It’s easier than you think, and it will save you quite a few clams.

First up, invest in a good oyster knife. This is not to say it’s a huge investment; a quality oyster knife should cost less than ten dollars. Look for one with a sturdy handle with a non-slip grip, and a fairly stubby blade that comes to a bluntish point. It should feel good and heavy in the hand.

Before shucking your oysters, give them a good scrub with a stiff-bristled brush to clean away any mud or other nasty bits. Then, place a kitchen towel, folded several times, square in the palm of your hand. Place the oyster on the towel, with the curved side down. With your other hand, carefully push the tip of the knife between the top and bottom shells, in the point where they form a joint in the back. Once the tip of the knife is in, give it a gentle twist to break the muscle that holds the two sides together. Then, run the knife around the periphery of the shell, loosening as you go. Keep the oyster flat so you don’t lose all the luscious oyster liquor within. Once the top shell is completely detached, remove it, and run the knife around the lip of the lower shell to free your meaty reward from its moorings. It is now ready to eat.

As with so very many things in life, presentation counts. One of the easiest and most effective ways to serve your oysters is to fill a large, rimmed plate with finely crushed ice, and nestle your shells in. But if you simply must have a perfectly pretty platter upon which to perch your pretties, there are a few options to be had. I rather like the clean, white look of this oyster plate, with organic divots for your gnarled shells. But if you prefer something a little more OTT, by all means feel free to push the under-the-sea theme.

As far as I’m concerned, oysters are star players all on their own. But just maybe for Valentine’s Day, there’s room to gild the lily a little. After all, if you had to name a couple more aphrodisiacs, mightn’t they just be a lovely bubbly and some oh-so-decadent caviar?