Ingredients
12 oysters, shucked
55g/2oz unsalted butter
2 shallots, finely chopped
300ml/½ pint pink champagne or rosi sparkling wine
2 tsp fresh chopped tarragon
salt and freshly ground black pepper
fresh tarragon leaves to garnish

Method
1. Heat half the butter in a pan. Cook the shallots for 1 minute.
2. Add the champagne, tarragon and seasoning. Bring to the boil and simmer until the liquid is reduced by half.
3. Add the oysters to the pan and cook gently for 2 minutes. Spoon each oyster back into the shell.
4. Increase the heat and whisk the remaining butter into the sauce, a little at a time.
5. Pour the sauce over the oysters, garnish with fresh tarragon.