Fiery Oysters

Place the sugar, lime juice and vinegar into a small pan and heat gently to dissolve the sugar. Remove from the heat, add the chilli, onion and a couple of roughly chopped tarragon sprigs. Leave to cool.

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.

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.
Add any cooking liquor to the tarragon sauce, then spoon over the oysters.
Garnish with the remaining tarragon and serve immediately.