Oysters Rockefeller: insert screwdriver at beard, loosen fresh oysters from their shells, remove top shell, leave bottom shell. Melt butter, glaze shallots 2 minutes, add spinach, wilt, add white wine, bubble, add lemon juice, cream, pepper, both cheeses, boil down to half and cool till the cheese sauce is solid. Top mixture on oysters, add breadcrumbs, bake 15 minutes in preheated 375 F degree oven, turn oven broiler on. Broil 2 minutes for golden color. Serve with lemon wedges.

Fresh pacific oysters: hold oyster on cutting board with pointed end down, hit beard of oyster with flat screwdriver and wooden mallet, open oyster shell by turning the screwdriver like a key, the shells will pop open. Loosen the meat from the shell with the screw driver. Cut meyer lemon in half, squeeze some lemon juice over the oyster, tip oyster shell so the meat slides into your mouth with the oyster juice.

Grilled oysters: 5 minutes in closed double shell, 500F degrees, shells will pop open from grilling, when meat is opaque, use paring knife to remove top, add optional butter and tabasco sauce or lemon wedge.

Baked oysters: 15 minutes: bake oysters at 375F degrees in closed double shells till they pop open, about 8 minutes, remove top shell, cover oyster with mixture of breadcrumbs, chopped parsley, minced garlic, bake another few minutes, serve.

Panfried oysters: shuck oysters, clamp pointed end up on cutting board, beard side up, hit with flat screwdriver and wooden mallet, split, loosen meat from the shells, roll in oyster juice and beaten egg, then roll in mixture of corn starch, ginger powder, garlic powder, pepper, and salt. High heat cast iron skillet, fry in grapeseed oil till golden. About ten minutes.