Fresh, live, Fishbox Scottish Oysters
Fresh lemon wedges
Salt and pepper
Your oysters are alive! They will survive in the fridge for around 4 - 5 days out of water. Don't store them in fresh tap water - they will drown! They must be alive when preparing to cook. If they are gaping and don't close when firmly tapped with a knife or on a work surface, then discard.
Shucking an oyster - this means to open the oyster!
Find an old vegetable knife with a short firm blade, or a specific oyster shucking knife if you have one.
Hold the oyster with the flat side facing toward the ceiling, and using a cloth to hold and steady the shell against the chopping board.
Insert the knife into the end of the oyster where the shells meet.
Work the knife, round the shell - watch your fingers!
Lift the top shell away and discard.
Use the knife to separate the oyster muscle from its shell, leaving the meat in the shell.
Drop in a few drops of tabasco and a squeeze of lemon - then down the hatch in one mouthful! Yum! Taste the sea of Scotland!