Your go-to-guide for preparing and serving oysters

Oysters — known for their briny taste and rumoured properties as aphrodisiacs — are a delicacy usually eaten raw. If eaten uncooked they must first be cleaned and opened just before serving. Always serve them on the same day you buy them. Most importantly, savor them.

• Stiff brush
• Thick tea towel
• Strong short-bladed or purpose-made oyster knife
• Bowl
• Plates for serving
• Crushed ice
• Serving accompaniments
• Cooking ingredients
• Small fork
• Finger bowl with lemon (for washing up)

1. Scrub and scrape shells vigorously to remove any sand and dirt.
2. Wrap your hand in the tea towel then grip the oyster firmly in the protected hand, rounded side down. Insert the tip of the knife into the hinge and twist it to pry the shell apart.
3. Carefully run the knife between the shells to cut through the muscles holding them together.
4. Lift off the top shell, then cut out the oyster with the knife.

If the oyster is to be served raw, carefully retain all the juices. If not, drain into the bowl before continuing with the rest of your plan.

Oysters are a wonderful gift for your guest, so present them with care and embellishments. You have a few options. Lay your oysters on a plate, on a bed of crushed ice, with lemon wedges, salt and pepper, Tabasco, or finely chopped shallots and brown bread and butter.

Supply a small fork and a finger bowl for each guest. You could also present them in their natural form — in their shell, swimming in their natural juices. Just be sure you've cleaned everything very well so that no one gets an unwanted and gritty surprise.

Trickle over a little melted butter and grill for three to four minutes or until just opaque.

Serve your oysters at once or cool them and add to a seafood salad.

Good toppings to add before grilling include breadcrumbs, herbs (dill, chervil or fennel), or grated parmesan or pecorino romano cheese.

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