Where to eat Grebbestad Oysters

Method

1. Scrub the oysters under cold running water. Discard any with broken or open shells.
2. Mix mignonette ingredients in a small bowl and set aside for 10 minutes for the flavours to settle.
3. Wrap a folded tea towel around one hand. Hold the oyster cup-side down on the towel.
4. Insert an oyster knife into the hinge and twist firmly until the joint pops; do not stab through the lid.
5. Slide the knife along the top shell to release the muscle, lift away the lid, then cut the muscle from the bottom shell, leaving the oyster sitting in its liquor.
6. Set opened oysters on a platter of crushed ice. Keep them level so no liquor escapes.
7. Spoon a half teaspoon of mignonette across each oyster. Tip the shell into the mouth in one motion.
8. Chase with cold rye toast and a small wedge of lemon between every third oyster.