Last question, how do YOU eat your oysters?!
I like them every way! Lately I've been really into eating oysters alongside the little basque style sausages, txistorras, that we roast in an oven with wine, and pair it with a really light red wine, like a Poulsard from Jura or a Pineau d'Aunis from the Loire. The cold oyster/hot sausage combo, common in the Basque country and southwestern France, is fantastic. There are so many rules in some circles about how you are supposed to eat oysters, and of course there are the "true oyster purists" that don't think you shouldn't put ANYTHING, EVER, under any circumstances, with the exception of lemon juice on occasion and sparingly at that, on your oysters. I disagree. Mignonette is good, cocktail sauce is good, horseradish is good, what makes you happy is good, don't listen to these people!!!