Oysters au naturel is the traditional, time-honoured way of eating oysters.

Oysters au naturel
6 to 8 oysters per person
A couple of lemons
Toast
Crushed ice

Open the oysters and lay them out on a tray (on crushed ice, perhaps).

Slice the lemons into eighths and lay them along the edge of the tray.

Serve with buttered toast and a cool dry white wine or champagne, if the occasion calls for it.

Variations include:
- lime dressing
- a drop or two of Tabasco
- ditto Worcestershire Sauce
- cucumber cubes marinated in lemon juice for 30 min.
- creme Fraiche with Horseradish
- dusted with crushed, crispy bacon or Parma ham

Purists however, insist on ‘naked’ oysters, fresh out of the shell.