KEY POINTS:
Serves 2
12 oysters in the half shell
1 small shallot
2 tsp extra virgin olive oil
2 Tbs red wine vinegar
Flaky sea salt and freshly ground black pepper
1 Check the oysters for any small pieces of shell and gently wipe if necessary. Arrange on serving plates.
2 Peel and very finely dice the shallot.
3 Combine the olive oil and vinegar by whisking gently, then stir in the shallots. Spoon over each oyster and pour extra into a small dish then serve with seasoning if desired.