Today oysters are considered a great luxury. Strange to think, then, that in Dickens' time, oysters and poverty went hand in hand, and were guzzled in a vulgar pickle of throat-burning malt vinegar. It was the greedy rush to supply urban demand, which almost emptied the oyster beds and made them a rare and, consequently, more desirable commodity. In Britain, a crustacean altar loaded with oysters has now become a design and culinary signature of most of Sir Terence Conran's restaurants. Raw oysters are best served on crushed ice and seaweed, with fresh lemon juice, Tobasco or chilli sauce, or a shallot and red wine vinegar dressing (mignonette). They should be eaten on the half shell, liquid and all. The liquid has an exquisite, salty taste and is not to be missed. At Loch Fyne restaurants oysters are served either straight-up on ice, with hot sausage or baked oyster in the shell with spinach and mornay sauce for a warming winter dish is served. Don't feel intimidated about buying oysters to enjoy at home, but always shop at a good busy fishmonger. They must always be bought live - the shells must be closed and remain closed if lightly tapped, and they should be quite heavy as they are full of liquor. Oysters can be stored for a short time in ice or a damp cloth. A rule of thumb is to eat oysters only in months that have an 'r' in the name - that is, during cold weather, and when the sea is coldest. In summer, as the sea warms up, they may start breeding and can be milky, fat and soft. Any shriveled up or blackish oyster with suspiciously little liquor should be rejected: an oyster in its prime should have a highly visible beard and a good light brown or greyish color with a white muscle, a good clean flavor and be firm textured, yet juicy.
Oysters are very good baked and can be easily cooked at home. Oyster dish is very rich in nutrients. You don't need to be an expert chef to cook home made baked oyster by following one of the recipes.
Baked Oyster Dish is good and delicious: 2 cups oysters, with juice; 1/4 cup butter; 1 celery stalk, diced; 1/2 sweet green pepper, diced; 1/4 cup flour; 2 cups oyster juice; 2 cups milk; 2 tablespoons jarred red pimiento, chopped; salt and pepper, to taste; 1 pie shell. Drain oysters, reserving both, oysters and juice. Melt butter; brown celery and green pepper dices. Stir in flour; cook for a few minutes. Remove from heat; stir in oyster juice and milk, until completely combined. Back over heat, cook mixture, stirring, until thickened; salt and pepper. Delicately stir in chopped red pimiento and reserved oysters. Pour into a greased dish. Top with pie shell; ventilate. Bake into a preheated 375°F [190°C] oven, until golden brown.
Baked Oyster Dressing calls for: 2 teaspoons unsalted butter; 1 pint shucked oysters and their liquor; 2 tablespoons vegetable oil; 2 cups chopped yellow onions; 1 cup chopped green bell peppers; 1 cup chopped celery; 1 1/2 teaspoons salt; 1/2 teaspoon cayenne; 3 bay leaves; 1 tablespoon minced garlic; 1/4 cup finely chopped parsley;  1 cup water; 1/4 cup chopped green onions; 4 cups 1-inch cubes French bread or homemade-style white bread; 1/3 cup freshly grated Parmesan. Preheat oven to 375 degrees F. Butter a 9 by 11-inch baking pan with butter and set aside. Drain oysters, reserving the oyster liquor. Heat the oil in a skillet over medium-high heat. Add onions, bell peppers, celery, salt, and cayenne and saute for 5 minutes, or until soft. Add bay leaves, garlic, and parsley, and saute for 1 minute. Add water and cook for 2 to 3 minutes, stirring constantly. Add the green onions, oyster liquor, and bread cubes. Stir to mix well, and remove from the heat. In a large mixing bowl, combine bread and vegetable mixture with oysters and cheese. Stir with a wooden spoon to mix thoroughly. Pour the mixture into the prepared baking pan and bake for 1 hour, or until bubbly and golden brown.