Re:Raw Oysters anyone?
We were recently introduced to an oyster new to us, it is a small thin shelled oyster from New Brunswick, Canada called St Simeon. They are delicious little guys - a bit briny, sweet and firm.
I note that a number of our friends here on Roadfood like their raw oysters accompanied by a cocktail sauce. I like a cocktail sauce on my shrimp, but never on an oyster. If they are really really fresh, just plain slurped right off the shell is fine, otherwise we like a squeeze of lemon and a sprinkle of black pepper, or a mignonette sauce ( finely diced shallots, vinegar, and ground black pepper).