Method

1. Finely dice the shallots and place them in a bowl.
2. Pour in the red wine vinegar and stir in the caster sugar, salt and pepper.
3. Mix all the ingredients together and allow to infuse for at least an hour.
4. Before serving your mignonette begin shucking your oysters.
5. Wrap a tea towel over one hand and use it to hold the oyster firmly
6. Using an oyster shucking knife in the other hand, place the tip of the shucking knife at the base of the hinge, twist the knife using pressure, then without the pressure, lever the knife upwards, or twist it to prise the hinge open.
7. Slide the knife under the top shell to release the oyster and remove the shell. Slide the knife under the meat to release it from underneath.
8. To serve, spoon the mignonette over each freshly shuck Realt na Mara Oyster.