makes 6 servings

24 fresh oysters in the shell, such as Malpeque or Kumamoto
Crushed ice
Cucumber-Ginger Sauce (recipe follows)

1. Scrub the oysters under cold water with a stiff brush to remove any grit, especially in the hinge area where it has a tendency to get trapped. Using a folded tea towel or cloth, hold the oyster, cup-side down, in the palm of your hand, with the hinged end facing you. 
2. Insert the tip of an oyster knife as far into the hinge as it will go, moving the blade from side to side.
3. With gentle force, twist the knife back and forth to pry the shell open. 
4. Using the knife, cut the muscle away from the top of the shell. Bend the shell back and discard it.
5. Run knife underneath the oyster to detach it from the base shell, leaving the oyster in place. 
6. Create a bed of crushed ice on a serving platter and arrange the shucked oysters on top. Spoon Cucumber-Ginger Sauce over each oyster and serve remaining sauce in a bowl on the side. Garnish with fresh cut lemons.

Cucumber-Ginger Sauce

makes 1 c. (250 mL)

1 c. (250 mL) rice wine vinegar
1 shallot, minced
1 (1"/2.5 cm) piece fresh ginger root, peeled, grated
1/2 English cucumber, peeled, finely diced
Freshly ground mixed peppercorns
1 handful cilantro leaves, finely chopped
In a small bowl, combine all ingredients. Cover and chill for at least 1 hour or prepare the day before you plan to serve.

Calories: 45; Protein 3.1 g; Carbohydrate 6.8 g;
Fibre 0.9 g; Fat 1 g/serving with sauce

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