How shall we serve the oysters?

Only twenty or so kilometres from the Bassin de Thau, oysters and other shellfish are a weekly delight for people in our village, and they're not expensive. But oysters are also traditional pour les fêtes - for the holidays and special meals, especially Christmas and New Year. So the question for our meal with four friends tonight was not 'shall we have oysters' but 'how shall we serve them?' I picked up a box of three dozen from the van from Bouzigues which made a special appearance this morning for the occasion, and after consulting with our friends we've decided to serve them gratinées - cooked under the grill with cheese and white wine.

Everyone's contributing something for tonight, but it's still a busy day, and I've got some work I want to finish too, so I may not have much time for commenting. I hope everyone has a good celebration tonight, and I'll see you all next year!

Edit: I've just noticed that my food photos are reviewed on the Guardian Camera Club page! here