Raw oysters
( Ostriche crude )

It's difficult to prepare the oysters. Preparation time depends on your practical skill and the knife you've got. If an oyster knife is unavailable, use a thin, short, dull knife. Besides it's better to use the specially provided glove made of metal to protect your hand. If you haven't this glove use a folded towel or a heavy work glove.
Scrub oysters using a stiff kitchen brush. Scrape any hard encrustations from the shell with a rigid kitchen knife. It would be better not to wash them under cool running water.
Hold every oyster in your hand with the cup-shaped part downwards, the pointed hinge end nearest you. Insert the oyster knife between the top shell and bottom shell. Twist the knife to pry the halves apart. Once your knife blade is in, slide it down towards the hinge and cut the hinge. The oyster will then open. When the oyster is open, slice the muscle attached to the oyster on the top part of the shell.
Put apart the oysters.
Just before serving the oysters place every oyster on its shell and all the shells on grated ice. Place the lemon slices in a dish. Place a pepper mill on the table.
You are now ready to serve the oyster. Every guest seasons the oysters according his own taste.

Note

• - It's a tasty starter.
• - Be careful to buy very fresh oysters if you want to serve them raw

What's the right wine for " Raw oysters "?

Our suggestion is: Ribolla Gialla Brut (white wine from Friuli). Use Gavi (white wine from Piedmont) or Vermentino di Gallura (white wine from Sardinia) too.