Ingredients



1 pink shallot, sliced thinly
1/2 cup/125 ml red wine vinegar
1/2 cup/95 g sugar
24 oysters


Method

Put the shallot, vinegar, and sugar in a small saucepan.

Bring to a boil and cook 5 minutes. Remove and cool.

Transfer to a small bowl for serving. Open the oysters, loosen the muscles from the hinges.

Arrange the oysters on the half shell on a platter and serve immediately, passing the pickled shallot for those who want it.

A few lemon wedges for those who prefer oysters plain is a nice thought, too.