oysters (consider 3 oysters each persons)
sea salt, optional
freshly ground black pepper, optional
lemon juice, optional
To open the oysters, use a short and thick knife. Look for the hinge between the top shell and the bottom shell, and poke the knife tip into the crack. You need to push quite hard and work it in there but eventually you should be able to prise the top shell off.
When the oyster is open, throw away the top shell. Pick out any fragments of shell and place it on a plate with a mound of rock salt or crushed ice in the middle. Season each oyster as you prefer with pepper, lemon juice and or tobasco.