Oysters are a delicate delicacy with a salty sea flavor. They are baked, steamed, fried, wrapped in bacon, but the most refined way of serving is considered a la naturel - raw shellfish seasoned with lemon juice or flavored vinegar.
Start by scrubbing the outside of the oyster shell under running water to remove any sand and small adhering shells. Wipe the case with your fingers or use a hard washcloth. You can adapt an old toothbrush for this purpose if it is of increased rigidity.
Take the oyster in your hand with a towel. The pointed edge of the clam shell should point to the left if you are right-handed. A towel or oven mitt will protect you from cuts if the knife accidentally slips out.
Insert the tip of an oyster knife into the small hole where the oyster flaps meet. You only need to advance the knife 1-1.5 centimeters. Do not use a regular knife to open an oyster. There is too much risk of it slipping off and injuring you, and the oyster knives are not only well-shaped, but deliberately slightly dull.
Twist the oyster knife from side to side until the flaps open slightly. Use the oyster knife as leverage to lift the top shell, then gently slide it along the inner edge of the flap to completely free the oyster. Remove the top of the sink. Thoroughly remove any sand, debris from the flaps, try not to spill the precious oyster juice, called liqueur, because drinking it is a special pleasure. Oysters, after opening them, are never washed, because such a procedure irreparably spoils their taste.
Use an oyster knife to pry the muscle that holds the clam to the bottom of the shell. Separate it from the body, but do not remove it from the bottom of the sink. Place the opened oyster on a pre-prepared dish full of crushed ice. When all the clams are open, put them in the refrigerator for a while. Serve chilled oysters with lemon wedges and various sauces. The classic French mignonnette is 1/2 cup red wine vinegar, 2 finely chopped shallots, 1/2 teaspoon coarsely ground black pepper, and 1/8 teaspoon salt.
