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rock salt

fresh seaweed (optional), to garnish

Sharing a platter of fresh oysters at the bar is a real treat. In London, our native oysters usually hail from Colchester or Whitstable, but they are gathered in various places around the British coast. Freshness is absolutely vital, so it helps to know your nearest source. Spanking fresh oysters taste of the sea.

Mix the shallots and wine vinegar together in a small bowl and leave to infuse for at least an hour. Spread a thick layer of rock salt on one or two serving platters and scatter over the seaweed, if available.

Shuck the oysters as you are about to serve them. To do so, hold an oyster, flat side upwards and level, in a folded tea towel in one hand. With the other hand, insert an oyster knife into the hinge of the oyster shell and wriggle it from side to side to cut through the hinge muscle. Push the knife further in and twist up to lift the top shell. Try not to tip out the juices as you do this. Hold the knife flat and slide it along the bottom shell to release the oyster, then flick off any pieces of broken shell. Place the oyster in its bottom shell on a serving plate. Repeat to shuck the rest. Serve immediately, with the shallot vinegar.