1
For the mignonette, mix the shallots, vinegars, sugar, salt and peppercorns in a bowl. Cover with cling film and set aside for at least 4 hours ahead of time, but preferably for a day or two, which allows the flavours to blend and the shallots to mellow.
2
Just before serving, give the mignonette a good stir and divide into 8 small serving dishes. Pile the shucked oysters on to a platter that has been lined with crushed ice and seaweed.
3
For the Bloody Mary oyster shooters, put the vodka into a cocktail shaker half filled with ice and add the tomato juice, Worcestershire sauce, Tabasco, lime juice and salt & pepper. Shake vigorously until well combined.
4
As you serve, give the Bloody Mary mix another good shake and pour into eight small shot glasses. Add an oyster into each one and garnish with the celery sticks.