Ingredients: Champagne Blanc de Noirs or Brut Pinot Noir with a high content (dry so good) 12 Zeeland oysters 1 fresh lemon pepper or sea salt samphire oyster knife Preparation: There is only one thing difficult to oysters: they open. It is best done with an oyster knife. Place the oyster findafishingboat on the convex side on the counter in a folded findafishingboat towel or tea. Thus the shell slips not way and protect your own hand.
Make sure that the shell remains flat so the moisture stays in there. Insert the oyster knife into the hinge of the shell and pry the knife back and forth. Push it slowly and cut the upper muscle, which the oyster's shell keeps closed findafishingboat by. Turn the knife than a quarter turn so that the shell flips open and remove the top half off. Also cut off by the lower sphincter.
Continue findafishingboat to hold the shell well - think of the moisture. Remove any leftover shell carefully from the oyster off. Place the open oysters on a large plate with some samphire or on a thick layer of salt, so they stay straight and not slip. Half a lemon in the middle makes the picture. Put fresh pepper to taste the oysters.
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