Instructions: Rinse the oysters and scrub the shells with a vegetable brush to remove any debris. Refrigerate until ready to shuck.

Right before serving, shuck the oysters, discarding the top shell and inspecting the oysters for any bits of broken shell, picking them out carefully.

Set the oysters on a platter spread with crushed ice and pine or spruce boughs, if using. Pass the splashes separately, served very cold. Guests can spoon a little over the just-shucked oysters, sampling the different types. Serve the lemon or lime wedges on the side.

Comments: When serving freshly shucked oysters on a buffet, lay them on pine or spruce boughs for a stunning presentation. Depending on the type of buffet and your guests tastes, count from 3 to 4 oysters per person. The splashes can be made 2 days in advance and refrigerated.

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