Oysters

Method

Scrub the oyster shells thoroughly under cold running water with a stiff brush to remove any sand or debris. Carefully insert an oyster knife into the hinge at the narrow end of each shell, twisting to pop open the shell whilst keeping the oyster and its liquor intact. Run the knife around the inside of the shell to loosen the oyster from the muscle, but leave it sitting in its liquid in the bottom shell. Arrange the opened oysters on a bed of crushed ice on a serving plate, with the deeper shell half facing down. Cut the lemon into wedges and serve alongside with a small fork and traditional Tabasco or mignonette sauce if desired. Eat immediately by slipping the oyster into your mouth directly from the shell, savouring the briny liquid.