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    Oysters

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    Oysters

    Serves: 2

    Ingredients

    • Oysters
    • Black pepper
    • A squeeze of lemon juice

    Method

    1. Allow 2-3 oysters per person. Scrub the shells under cold running water, then take a clean tea towel, folded several times, and hold an oyster in the towel with the flat side upwards and the narrow end of the oyster towards you. Push the point of an oyster knife - or any short, strong knife - into the small gap, right by the hinge. Once the point is in, twist the knife to prise the shells apart; you may need to twist a few times as some oysters are quite stubborn. Work the knife along the length, cutting the muscle away from the top shell as you go. Repeat with the remaining oysters. Serve them in the half shell, with nothing more than a splash of lemon juice and a fresh grinding of black pepper.
    2. Once the point is in, twist the knife to prise the shells apart; you may need to twist a few times as some oysters are quite stubborn. Work the knife along the length, cutting the muscle away from the top shell as you go. Repeat with the remaining oysters. Serve them in the half shell, with nothing more than a splash of lemon juice and a fresh grinding of black pepper.

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