Fresh-Frozen Raw Oysters in Half Shell

Oysters shucked and left on the half shell, so the meat sits in its own liquor. The flesh is plump and pale with a grey-cream cast and a soft, wet sheen; the shells are rough and layered outside, chalky white within, with the deep cupped bottom shell holding the oyster level.

Serve them cold, straight from the shell, with lemon and a little black pepper. If you would rather cook them, grill them with garlic butter or a light cheese topping until the edges just begin to curl — they toughen quickly once they are past that point.

• Oysters shucked on the half shell
• Plump pale meat in its own liquor
• Rough layered shells, cup-shaped base
• Serve chilled with lemon, or grill briefly

Keep refrigerated. Serve chilled, and eat the same day once opened.