You can eat oysters with lemon juice and a dash of Tabasco, or try one of the following sauces.
Allow 4–6 oysters per person, and always make sure they are really fresh. You can shuck them
yourself or ask your fishmonger to do it for you. Serve the oysters on crushed ice or rock salt.
2 shallots, finely chopped
8 tbsp red wine vinegar
a pinch of sugar
1 In a small bowl, mix together the shallots, red wine vinegar and sugar to taste. Stir and set aside to infuse for 1 hour.
2 Serve with the oysters.