Let me guess your fears, "I don't know how to shuck an oyster.." "I'm scared to eat raw "meat" at home"...
Yes, shucking takes some practice, but that is exactly what you do, practice.
Make sure you really scrub the oysters clean before you start to open. If the oyster has a weird smell...toss it. Don't eat bad oysters.
Which oysters to pick? I say keep it local. If you live on the East Coast, you have your pick of VERY fresh oysters...If they are flown in, they tend to be more expensive.
Now, what to serve with the oysters...
lemon and mignonette...
here is a recipe:
- 2 teaspoons Champagne vinegar
- 1 1/2 teaspoons finely chopped shallot
- Pinch of coarsely ground black pepper
- Pinch of sugar
- 1 teaspoon finely chopped fresh flat-leaf parsley