Oysters with Lemongrass Mignonette

2 T rice vinegar
2 T shallot, minced
2 T+1 t lemongrass, minced
1.5 t palm sugar
1 T fish sauce
12 Nanoose oysters (available from Effing Seafoods)

Combine ingredients 1-5 and mix well to dissolve sugar. Set aside to infuse. Meanwhile, scrub oysters with a thick brush under cold running water. Shuck oysters using an oyster knife and gently release from the bottom of the shell, saving oyster liquor. Spoon a little mignonette over the shucked oyster on the shell and enjoy!