24 oysters
lemon (optional)
buttered toast (optional)
crushed ice, to serve


1.Just before serving open the oysters. Protect the hand holding the oyster with a tea towel and insert an oyster knífe or small strong knife into the hinged edge, then twist to prise the shells apart. Slide the blade along the inside of the upper shell to sever the muscle and lift off the shell.
2.Taking care not to spill the juices, slide the blade under the oyster to sever the lower muscle.
3.Arrange the oysters on the half-shells on a bed of crushed ice.
4.They may be eaten as they are, with a dash of lemon juice or with thin slices of lightly buttered toast.

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