Oysters Raw on the Half-shell

1. 1

   Strike oyster shells using the blunt side of a butcher knife.

2. 2

   Be sure to strike the opening seam while holding the oyster in the vertical position.

3. 3

   A few strikes will render the shell slightly ajar, insert the sharp side of the blade (not the point) and pry open to a 45 angle.

4. 4

   Use the point of your knife to separate the foot of the oyster from its shell on both sides.

5. 5

   Use your hands to open the shell completely; discard the more shallow half of the shell.

6. 6

   Rinse the meat and retained shell to rid them of any shell fragments and/or sand.

7. 7

   Serve the meat on top of each half oyster shell.

8. 8

   For additional presentation value, serve them on a plate of crushed ice.

9. 9

   Slice the lemons in half and serve on the side along with all remaining ingredients.

10. 10

    The oysters can be enjoyed with any combination of the condiments; my personal favorite is a light squeeze of lemon juice, a pinch of salt and a dash of Tobasco sauce.

11. 11

    Advise your guests to NOT chew the oysters, they are to be savored and swallowed whole.

* Per serving · 4 servings · Values may vary.

No additional tips available.