Oysters with sauce and without
Source of omega-3 fatty acids and zinc, oysters support the immune system and heart health. Lemon adds freshness and vitamin C, enhancing iron absorption and giving the dish a bright flavor.
Thoroughly rinse the oysters (12 pcs) under cold running water, scrubbing the shells with a brush.
Take the oyster in a towel or a thick napkin. Insert the oyster knife between the shells. Carefully twist the knife and cut the connecting muscle.
Remove the top shell. Make sure the natural juice of the oyster remains inside. Use the knife to separate the oyster from the bottom shell without spilling the liquid. Arrange the opened oysters on a plate with ice.
Cut the lemon (1 pc) into wedges. Serve the oysters with lemon wedges or various sauces to taste (links to sauce recipes are attached below).
Use only fresh oysters. If the mollusk has an unpleasant smell or looks dried out, it is better not to consume it.
Serve the oysters immediately after opening the shells.
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