• 12 Oysters
  
• opened
  
• 50g (2oz) Unsalted butter
  
• 2 Shallots
  
• finely chopped
  
• 10ml (2 teaspoons) Chopped fresh tarragon
  
• 280ml (½ pint) Pink champagne or rosé sparkling wine
  
• Salt & pepper
  
• fresh tarragon to garnish
  

2. Add the champagne and any oyster juice, tarragon and seasoning.

3. Bring to the boil and simmer until liquid is reduced by half.

4. Add the oysters to the pan and cook gently for 2 minutes. Spoon the oysters back into their shells.

5. Increase the heat and whisk the remaining butter into the sauce, a little at a time.

6. Pour the sauce over the oysters and garnish with tarragon. Serve as a starter.