Served with Champagne vinegar, a pinch of minced red onion (shallots would have been better to use), and some minced herbs. The red onions turn the vinegar pink colored; the onions or shallots should be cut much smaller, even though they are small here, they aren't small enough because they distract from the oyster.
Here is a picture from the second time that we opened up oysters at home:
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