As far as shucking oysters is concerned, KEEP ALL OF THE JUICES!!! (Did I shout that loud enough?)

As far as sauce is concerned, I'm old-fashioned and like red wine vinegar, with shallots chopped very finely (brunoise), therein. You can use lemon juice, and some (Crazy?) people use tabasco. A good oyster is sweet and tastes of the sea. But, it's a sweet/salty taste, not just a mouthful of sea water. A great oyster is one of life's great pleasures. Treat it with respect, DON'T COOK IT (shouting again :-) and eat it with a glass of decent champagne.

Excuse me, I have to go, I'm hungry!

Bon Apetit!