Capon with Oysters

I have always thought it a shame to cook oysters because all I need is for someone to pull them out of the sea and open them for me so that I can just squeeze a little lemon juice over them and eat them with the simple accompaniment of a mouthful or two of Albariño wine from Cambados in Pontevedra. This recipe, however, is the exception that proves the rule. It comes from Lugo, another of the provinces of Galicia.