1. Scrub thoroughly and drain.  Do not store in water.
  2. Place the oyster in a cloth and hold it in the palm of the hand, flat shell uppermost.  Insert the oyster knife into the hinge and lever upwards to avoid damaging the oyster.  If an oyster is already open it should be discarded as the oyster is dead.
  3. Remove the flat shell and loosen the oyster in the bottom shell by passing the knife underneath.  Reserve the natural juice with its delicious flavour and serve in the half shell accompanied by lemon wedges, cayenne pepper, tabasco sauce and brown bread and butter all served separately.
  4. The minimum portion of oysters is 6 per person.