Rosemary and Jean Michel, came to lunch recently and brought two dozen #2 spéciales oysters from Normandy with them. They also brought a nifty device for holding the oyster and a poinceau ('punch') for opening them. Jean Michel, fetchingly attired in my purple pinny, wielded the knife and Rosemary took the opened oysters and plated them. I was interested that they quite deliberately drained the oysters. I was taught to keep the oyster horizontal in order not to lose a drop of precious salty liquor. The oysters were served with wedges of lemon, multigrain bread, butter and a fruity 2012 Touraine sauvignon blanc from Domaine des Corbillieres in Oisly. Rosemary explained that they prefer the spéciales to the fines claires as the latter don't have the nice meaty nugget. She commented that they shop around to find a producer or fishmonger selling ones that are to their taste, which is not too salty, and they think that the #3s are too small. I'm hoping Rosemary will comment below and give a bit more detail on their oyster buying and preparing strategy.