Rinse the oysters under the cold tab and brush off any loose bits.
Hold your oyster, with a cloth, with the flattest bit uppermost and insert the knife into the hinge.
Twist the knife to release the seal of the muscle and remove the top shell.
Finely chop the shallot and place in a small bowl.
Add the pepper and vinegar and stir well.
Disclaimer:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.