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Serves 2 people (3 oysters each)

6 oysters (your preference)
1 T pomegranate seeds
2 T red wine vinegar
1 tsp. chopped shallot
freshly ground black pepper
1 lemon cut into wedges

Make sure you have some ice to keep the oysters cold as you work.
Rinse and scrub the oysters of their dirt.
Shuck the oysters, carefully severing the muscle from the shell. Discard the top half, and leave the oyster loose on the bottom half of the shell.

Combine the vinegar, shallots, and black pepper. Stir in the pomegranate seeds.

Serve the oysters with lemon juice and the mignonette. Simply spoon a little bit of the mignonette onto the shell and slurp it all down! Then get down yourself!