1 cup seasoned rice vinegar
1 cup unseasoned rice vinegar
1 teaspoon freshly ground black pepper
2 shallots, finely minced
1 serrano chile, seeded and finely minced
2 tablespoons mirin
One 8-ounce container creme fraiche
1 box rock salt
12 oysters (the freshest available--for a small amuse or first course, smaller would be better)
Harissa sauce, for serving
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