Oysters on the Half Shell with Mignonette

Put the minced shallots and vinegar in a small bowl and let steep for at least half an hour. Carefully shuck the oysters, by inserting an oyster shucker into the hinge end of the oyster and working it open. Once the hinge has been released, work the shucker around the rest of the shell, resulting in the top shell being released. Discard the top shell, and then using the shucker, loosen the oyster meat from the bottom shell. Place the oysters on a bed of sea salt and sprinkle with the mignonette.