Natural Oysters with Lemon

Clean the oysters with a brush under cold running water and dry them.

Wipe the oysters one by one with a damp cloth, place them convex side down on your palm, and sharply open the shells with a heavy knife from the pointed side of the oysters.

Make sure that no seawater leaks from the open oyster, as it gives it a spicy flavor.

Use a kitchen knife to separate the squeezing muscle from the edges of the shell.

Place the oyster shells on a plate.

If there is no special dish for oysters, you can put a layer of salt 1 cm thick on a regular plate and place the oyster shells on it — then they won't tip over, and not a drop of precious liquid will spill.

Oysters are eaten from the shell, but the muscle on the 'hinge' needs to be separated with a fork.

Optionally, you can spray the oysters with lemon juice or season them with a small amount of freshly ground pepper.

Oysters can also be served with a side: fresh white bread or caraway bread and dry white wine. Seaweed salad is also suitable.