Oysters have uneven shells. The lower one is deepened in the shape of a trough and is tightly closed by the upper flat shell. They live on in the lake water that has penetrated after they have been caught. They must be kept very cool.
Before use, they are cleaned with a brush. Keep the curvature down, place the oyster knife on the pointed side of the mussel and push it between the shells with pressure. The sphincter on the inside of the upper shell lid is cut through. The oyster is open.
Shards of shell are removed with a brush that is rinsed in salt water.
Oysters are served as a starter, traditionally at least half a dozen per person. They are served in the open bowl on crushed ice and garnished with lemon wedges.
The oyster is drizzled with a few drops of lemon juice and sipped from the shell together with the seawater.
A well-chilled, dry white wine goes well with it, or oysters prefer to swim in champagne. If already, then already!
Very few households will have oyster forks. They look like cake forks, but one of the outer prongs is sharpened. This cuts the tendon that connects the mussel with the lower shell. But you can also prepare it with a small kitchen knife in the kitchen so that there are no unsolvable problems at the table.
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