Some things should not be messed with, gussied up or otherwise violated. Oysters are just such a food. I say choose the best you can find– so that all the "cook" needs to do is make 'em pretty! —Sippity Sup (Greg Henry)
red wine vinegar
the very best extra-virgin olive oil
red onion, minced
finely crushed white pepper
crushed red pepper flakes, to taste
excellent sea salt
oysters, freshly shucked on the half shell
In This Recipe
In a small bowl, combine vinegar, olive oil, shallots, white and red pepper and salt and whisk to blend. Spoon atop oysters or serve alongside.
Please remember to wait to shuck the oysters until just before serving to keep them as fresh as the sea as possible.