Freshly shucked oysters with tarragon dressing

SERVES 6 // PREP TIME 20 MINS

“The success of this lies entirely on shucking the oysters immediately before serving,” says Moran. “For a puritan all that’s needed then is a wedge of lemon, maybe, or another high note like tarragon or shallot vinegar. Allow four to six oysters per person, I prefer Sydney rocks to the larger Pacific oysters, and anything from Tasmania will surely rock your boat for pristine flavour.” Pictured p109.

2 tbsp tarragon vinegar 1 tbsp extra-virgin olive oil 2 tsp finely chopped French tarragon leaves 1 tsp thinly sliced chives 2 dozen freshly shucked oysters

1 Add vinegar to a bowl and, whisking constantly, slowly pour in oil until emulsified. Stir in herbs and serve at once with oysters.

Wine suggestion Any favourite Champagne.