Grab a sturdy knife
Grasp oyster shell tightly (flat side up)
Guide knife between shells and twisty sharply to open oysters (aim to do this in one movement)
Leave oyster water in the shell DO NOT DRAIN
Mix tarragon with double cream (could also add a slight dash of vinegar for extra acidity)
Warm bread under a grill or broiler
Place cream mixture on the oysters in their shells
Bake at 220C (420F) for 10 minutes or until the cream has crisped up and gone brown
Rub fresh garlic clove on your bread
Add a hit of lemon juice
Serve