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1/4 cup Pine Nuts
3 Garlic Cloves, peeled
2 Shallots, peeled
2 Tablespoon Parsley, fresh, chopped
2 Tablespoon Chives, fresh, chopped
2 Tablespoon Juice, lemon
1 Tablespoon Brandy
1 teaspoon Pepper, Black
3/4 cup Butter, room temperature
18 Oysters in Shells, scrubbed
Rock Salt
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Scatter pine nuts in a pie plate and bake in a 350 degree oven until golden, 4-6 minutes. Pour toasted nuts into a food processor along with the garlic, shallots, parsley, chives, lemon juice, brandy and pepper; whirl until finely chopped. Slowly add the butter and pulse until just blended; bits of all the ingredients should still be visible. Shuck oysters and discard top shells. Nestle oysters, in their bottom shells, in a 1/2 inch layer of rock salt in a baking pan or shallow oven-proof dish. Spoon about 1 teaspoon butter on top of each oyster (freeze leftover butter) Bake oysters in a 375 degree oven until they become firm and butter melts, 8-10 minutes.
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