Native oysters with shallot vinaigrette

Ingredients:

12 Native Oysters

Dressing
1 shallot - finely chopped shallot
2 tbsp sherry vinegar
2 tbsp olive oil
½ lemon squeezed
50g parsley chopped

Method

Shuck the oysters as describe below. Combine the dressing ingredients together and spoon onto each oyster and enjoy.

Step 1: Hold the oyster firmly in one hand, knife in the other.  Slip the knife blade between the top and bottom shell right by the hinge on back. The person in this picture is holding the oyster with her bare hands - WE DO NOT RECOMMEND THIS! Drape a towel over your open palm and hold the oyster that way - the shell ridges are sharp! 

Step 2: Run the knife the way around the oyster until you get to the other side. This sounds easy until you’re actually doing it! Some oysters just don’t take kindly to people sticking knives in their shell.  Be brave and put some muscle into it, but be careful - this is where you’ll cut or stab yourself.

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Step 3: Using a twisting motion, pry the top and bottom shells apart. Be gentle but firm so you don’t lose any of the liquor inside. 

Step 4: Cut the oyster free from his shell. Slide your knife under and sever it.