Fresh Shucked Oysters on Half Shell

Oysters opened and left on the half shell. The shells are craggy and layered, brown through to near black on the outside with a paler rim, and the flesh inside is creamy white with a plump, glistening body sitting in its own liquor. The dark frill around the edge of the meat is the mantle. One shot is garnished with lemon, dill and chives, and the rest are shown plain on stainless steel.

Oysters at their best are eaten raw: a squeeze of lemon, a little mignonette, or nothing at all. They can also be grilled on the shell with garlic butter for a minute or two until the edges just curl, or dropped into a hot pan for a quick fry. Eat them cold and soon — they do not keep.

• Shucked, on the half shell
• Creamy white flesh, plump and glossy, in its own liquor
• Craggy brown-black shells with a pale rim
• Raw with lemon, or grilled briefly with garlic butter

Sold by weight. Keep refrigerated at 0-4°C and eat within 2 days of delivery. Do not refreeze.