Oysters

24 oysters: if possible Belon or Marennes
2 lemons cut in quarters
crushed ice

Only buy oysters at a trusted fishmonger. If really fresh they can be kept 2 days in a very cold fridge. If you have to travel use a thermal picnic bag. Oysters are very difficult to open so your best bet is to invest in an oyster opener. If on the other hand you want to open them with the oyster knife, we suggest you wear a thick gardening glove to avoid passing the night at the emergency ward.
Once open lay them on the ice covered platter and squeeze a little lemon on each one as you eat them. Only eat the ones that contract when they come into contact with the lemon as that means they are still alive and edible.
You can help to loosen them from the shell with a small fork and then suck them directly into your mouth. Hold them up against your palate a few seconds to relish their flavour and then swallow them whole without chewing.
This is the only way real connoisseurs eat oysters.