Huge fan of the "heat 'em up on the grill 'till they open" method. If I'm not somewhere I can do that, I typically shoot for the hinge of the shell with a good shucking knife and keep my fingers/toes away at all times.
I'm a simple guy who grew up near the coast of NC... some quality cocktail sauce with plenty of horseradish, lemon, and a touch of Old Bay... then on a saltine (or perhaps not) before down-the-hatch... Fantastic eats.
You're seriously making me crave oysters and they're tough to get in the UK (despite being surrounded by water)!