Oysters

Ingredients

• 24 oysters
• 2 lemons

Instructions

1. 1.

   Wash and open the oysters, holding each with the convex side down in a kitchen towel, puncture the hinge with an oyster knife and twist to open.

2. 2.

   Cut off the upper muscle attachment from the shell, remove the top shell, then cut off the lower muscle attachment, leaving as much oyster liquid in the bottom shell as possible.

3. 3.

   Clean any shell residue from the oysters with a finger and arrange on coarse sea salt or oyster plates. Serve with lemon wedges and graham bread.