Once the shallots have been finely diced, add enough balsamic vinegar to slightly cover the shallots.
Your fishmonger can open your oysters for you but if you prefer, you can do them yourself, just be careful.
Using an oyster knife of a blunt knife, slide the blade between the two halves on the hinge side and pry open. You want the more bulbous half in the palm of your hand to keep.
Once open, gently slide the knife around the oyster to detach it from the shell.,
You don't need the top half and the bottom part should have the meat and juice from the oyster.
Leave the oyster in the shell. Eating it from the shell is part of the experience.
Place a teaspoon of the shallot and vinegar mix into the shell with the oyster.
To eat it properly, you simply pour the oyster into your mouth, chew it once to release the amazing flavours and swallow.
I slice a lemon up for those who enjoy an extra kick.