Twist knife blade firmly to snap the shells apart. Work knife along inside of upper shell to sever the muscle holding the shells together. Discard top shell, retaining as much liquid in lower shell as possible. To free the oyster, work knife under oyster to cut through muscle holding it to lower shell. Allow six to 12 oysters per person and serve on a bed or cracked ice, with lemon.
Smoked oysters are good as part of a starter, a garnish and in salads.
The cockle is made up of two ridged, oval shells hinged by a ligament at the pointed end. Cockles are at their best in winter and are usually sold cooked, with or without their shells. Cockles are often found on the beach, especially at low tide. They are a common sight around the beaches of Britain, particularly in Norfolk and the West Country. In all there are more than 200 varieties of cockles found throughout the world, not all of them worth eating.