Oysters are always best freshly shucked. If you are not confident to do this, you can ask your fishmonger to release the hinge, but keep the top of the oyster attached to keep its delicious liquor inside.
Preparation Time: 5 minutes
12 oysters on the shell, unshucked (hinge released)
Freshly ground black pepper
Rock salt, to serve
- Remove the top of the oysters. DO NOT WASH. Slip your knife underneath to release where it is joined to the shell. Turn over.
- Scatter rock salt on two plates and top each with six oysters.
- Sprinkle with black pepper and serve with a cheek of lemon.
Wine: best with champagne!!