Ingredients

Steps

• Open the oysters with a knife and collect them in a bowl with their juices.
• Clean and dry the shells, then return the oysters to the shells and strain the juices back over them.
• Reduce the red wine vinegar, bay leaf, and thyme in a pan until nearly evaporated.
• Add port and reduce until a sticky syrup forms.
• Add red wine, bring to a boil, remove from heat to cool, and stir in shallots and chives.
• Arrange oysters on crushed ice and serve with sauce, lemon, bread, and butter.