Almost as Nature Intended

I have to admit that I usually take my oysters as nature intended. I like them raw on the half shell. A squeeze of lemon and a little turn of the pepper mill (black pepper, of course) and perhaps some brown bread and butter is all that is required. I am afraid that when I go out to restaurants I often choose oysters. I like the fact that the chef has not been able to be ‘creative’ with them. I like their clean, saline purity. I like their taste of the sea. I like, in short, everything about them that puts other people off.