Wash the oyster with cold water, open it using a special knife. They can be served in a shallow or deep side od the shell. Once you penetrate the oyster with a knife cut the muscle that connects the 'meat' with a shell in an elegant manner. When serving on the shallow side, part of the contained sea gets spilled, but it is much simpler and more elegant to serve them this way (especially if using utensils). When serving on the deep side, a certain amount of the sea remains in the shell, which is a much tastier version. Serve on crushed ice with lemon slices, toast, butter and olive oil.