Oysters with Lemon

Opening an oyster is not difficult. It requires practice, a bit of strength, a special oyster knife, and a cloth. First, check the oysters. They must be tightly closed; discard any that are open. Oysters should always be stacked in the basket with the deeper part of the shell facing down. This way, they retain the internal water they need to live. You will need a clean cloth, an oyster knife (we recommend buying one; never open oysters with a knife you use for cutting meat), and possibly a special chainmail glove (the glove is very expensive; if you don't work with oysters daily, it's better to learn to open them carefully using only a cloth and an oyster knife). INSTRUCTIONS: 1. Hold the oyster firmly in your hand, protected by a cloth or special glove, so that the convex side is down and the pointed part (hinge) is facing you. 2. Insert the tip of the knife into the oyster's hinge and open the oyster with a prying, rotating motion of the knife. Cut the muscle protecting the oyster's closure from the top shell, lift off the top shell, and cut the muscle by which the oyster holds onto the bottom shell. If the oyster is fresh, there will be water in the shell after opening. Hold the oyster in the shell and pour out the water. This will wash away any sand that might be in the oyster, as well as any impurities and “splinters” that might have broken off during opening. The oyster will create new water itself. Oysters are served by the dozen or half-dozen, meaning twelve or six pieces.