1. Open oysters by forcing a oyster knife between the shells and cutting the large muscle  close to the flat upper shell. cut the lower muscle atteched to the deep half of the shell and leave the oyster loose in the deep half.

2. Serve 6 opend oysters on each chilled plate with a wedge of lemon  and little freshly ground black pepper.

3. If a sause is desired, put a small dish of horseradish or cocktail sause in the middle of the plate.

List of ingredients required:

6 Open oysters
Wedges of lemon
Little freshly ground black pepper
Horseradish or Cocktail sause