FOODLOVER magazine


Fiery Oysters with Tarragon Sauce  

Turn up the heat for your romantic dinner with this beautifully intense oyster recipe.  

Fiery Oysters with Tarragon Sauce 2


  • 6 fresh oysters, cleaned  
  • 30g light brown sugar  
  • Juice of 1 small lime  
  • 1 tbsp tarragon or cider vinegar  
  • Half a green chilli, deseeded and finely chopped  
  • Half a small red onion, finely chopped  
  • Few sprigs of fresh tarragon 
  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.   
  4. Steam for 8–10 mins over a medium heat until the oysters start to open.  
  5. 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.  
  6. Add any cooking liquor to the tarragon sauce, then spoon over the oysters.  
  7. Garnish with the remaining tarragon and serve immediately.  

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West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.