Steamed oysters with tomato, chilli and coriander salsa

This is based on a celebratory, muck-in style ‘oyster roast’ from the US, which can be done on the beach in boardies, or at a wedding, and every occasion in between. The trick is to warm the oysters without roasting them open. I like them with this tomato, chilli and coriander salsa, but you can serve them with Tabasco or any other condiments of your choice. You’ll need a decent amount of hessian or similar sturdy cloth that you don’t mind ruining, and an oyster knife.