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Prep time           Cooking Time

5 minutes                13-15 minutes

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Serves 2

Ingredients

6 fresh oysters, cleaned
30g (1oz) light brown sugar
Juice of 1 small lime
1 x 15ml spoon (1 tablespoon) tarragon or cider vinegar
Half a green chilli, deseeded and finely chopped
Half a small red onion, finely chopped
Few sprigs fresh tarragon

Method

1. Place the sugar, lime juice and vinegar into a small pan and heat gently to dissolve the sugar.
2. Remove from the heat, add the chilli, onion and a couple of roughly chopped tarragon sprigs.  Leave to cool.
3. Lay the oysters onto a metal steamer and place into a large pan, covered with boiling water.  Steam for 8-10 minutes over a medium heat until the oysters start to open.
4. Using a cloth to protect your hands, ease the shells open.  Take a knife and loosen the flesh from the shell, leaving the oyster meat in the deeper half of each shell.  Discard the upper shell.
5. Add any cooking liquor to the tarragon sauce, then spoon over the oysters.
6. Garnish with the remaining tarragon and serve immediately.