For the red wine vinegar and shallot-topped oysters: Place the shallots, vinegar and salt into a dish then top the oysters with the mix and they're ready to serve.
For the zesty lemon and caper-topped oysters: Place the chives, lemon zest, capers and parsley into a bowl, grate the garlic in and give it a stir. Then add the lemon juice, olive oil and pepper to taste. Spoon some onto the oysters and they're ready to eat.
For the cheesy-topped grilled oysters: In a bowl, place the breadcrumbs, chives, crème fraiche and grated cheese, and mix it together. Place the oysters onto a large baking sheet then scoop a large spoonful of the mix onto the oysters. Put them under a hot grill till the cheese melts, serve immediately.