<http://schema.org/recipeInstructions>
"For the red wine vinegar and shallot-topped oysters: Place the shallots, vinegar and salt into a dish then top the oysters with the mix and they're ready to serve.\r\n\r\nFor the zesty lemon and caper-topped oysters: Place the chives, lemon zest, capers and parsley into a bowl, grate the garlic in and give it a stir. Then add the lemon juice, olive oil and pepper to taste. Spoon some onto the oysters and they're ready to eat.\r\n\r\nFor the cheesy-topped grilled oysters: In a bowl, place the breadcrumbs, chives, cr\u00E8me fraiche and grated cheese, and mix it together. Place the oysters onto a large baking sheet then scoop a large spoonful of the mix onto the oysters. Put them under a hot grill till the cheese melts, serve immediately."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/trio-fresh-oysters.html>