Makes enough for a few dozen oysters. Best made at least a day in advance, to let the flavour meld. Chop the shallot as finely as you can. Put in a small mixing bowl. Add the vinegars and a little ...
Check the oysters for any small pieces of shell and gently wipe if necessary. Arrange on serving plates. Peel and very finely dice the shallot. Combine the olive oil and vinegar by whisking gently ...