Oysters with mignonette dressing
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 cracked pepper. Mix together with a fork.
- Serve drizzled over fresh oysters on the half shell. Also serve the oysters with fresh lemon.