Fiery Oysters with Tarragon Sauce
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 Green chilli, deseeded and finely chopped
Half Small red onion, finely chopped
  Few sprigs fresh taragon
 
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 and onion. 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 they 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 the shell. Discard the upper shell.
5 Add any liquid from the oysters to the sauce, then spoon over the oysters.
6 Garnish with tarragon leaves and serve immediately.
Serves 2