Oysters on Ice
Scrub oysters and open (hold oysters with vaulted side down in a tea towel in hand, pierce with an oyster knife behind the hinge and open with a rotation.
Then cut upper muscle attachment of the shell, remove top shell, then cut lower muscle attachment of the shell, leave as much oyster water as possible in lower shell.
Remove any shell remains from oysters using a finger and place on ice or oyster plates. Cut lemon into wedges and serve.