Lay the mussels in the bottom shells flat on a baking sheet or oven-proof tray.

There was no bottom shell to hamper the legs.

From just above the bottom shell four little bony arms emerged, each tipped with half a dozen jointed, flexible fingers.

The bottom shell is yellow to brown with two hinges, allowing the turtle to close each end separately.

The bottom shell (plastron) is yellow, sometimes red, sometimes with dark markings in the center.

The bottom shell is plain yellow or lightly spotted.

Its bottom shell has a characteristic symmetrical dark shadow in the center which varies in size and prominence.

Twist off the top shell, keeping as much juice in the bottom shell as you can.

Wash the bottom shells and set aside.

Remove the oysters from the refrigerator and return them to their bottom shells.