Peel and finely dice the shallots. Add this to the red wine vinegar and add a generous amount of freshly ground black pepper.
Cut the lemon into wedges.
To shuck the oysters: Wrap a teatowel over one hand and use it to hold the oyster tightly. 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 to prise the hinge open. Slide the knife along the flat side of the shell to release the oyster. Place the oysters on a platter on a bed of crushed ice.
Eat immediately with a teaspoon full of the mignonette sauce and a squeeze of lemon.
«Make sure the oysters are tightly shut before opening them. If they are open, the oyster maybe dead and unsafe to eat.»