Ingredients

• 6 shallots, peeled and sliced
• 3/4 cup red wine vinegar
• 36 fresh oysters

Instructions

1. In a blender puree shallots with the red wine vinegar until smooth. Set aside. Shuck oysters. Shucked oysters may be kept, covered with a wet towel, in the refrigerator up to an hour. Spoon about 1 teaspoon of sauce over each oyster to cover with a thin layer. Serve immediately.;