This is an easy way to make smoked oysters, where you make your own brine while prepping them. You can of course shuck all your oysters raw and use the liquor to brine them, but it's a bit harder and I don't like the end product quite so much. But either way works.
Once made, these oysters are excellent in a mixed seafood chowder, stew or pasta -- at the last minute, remember they are cooked. You can also just eat them as an appetizer on crackers. Something acidic, like minced shallot or chile soaked in lime juice, is an excellent accompaniment.