Recipe courtesy of Laura Calder
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Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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 and 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 their oysters' plain is a nice thought, too.

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