The first time I had an oyster it was under one of the maple trees in the front yard that we tapped to make syrup. My father has a special glee for food he enjoys and he was excited to offer one with hot sauce and lemon. It remains my absolute favorite way to have oysters. The perfectly shucked oyster has no bits of shells, no excessive brine in the cup, and is served on a bed of ice that keeps contact with the shells in such a way that the pan cools the oysters to the last moment.  Oysters from the Chesapeake bay come large, the size of your hand or a small crab.