The Zeeland Creuse oyster is a true delicacy and is generally eaten raw. Add a glass of bubbles for a really festive feeling!
I want to make
Cut the lemon into wedges.
Hold the oysters with the tea towel and carefully open them with the oyster knife. Arrange them on an elegant silver platter.
Place the lemon wedges, samphire and Looye Honeytomatoes in between the oysters on the platter.
Pour the Champagne into champagne glasses.
Top the oysters with some freshly ground black pepper and voilà – it’s ready to serve!