Served as main course. Non-vegetarian dish.

3/4 Cup fresh Italian Parsley Leaves

1/4 Cup fresh Oregano Leaves

1/4 Cup Chives, chopped

1/4 Cup Scallions, greens only, diced

10 Tablespoons unsalted Butter

1/4 Cup Courvoisier Cognac

Peel of 1 Lemon

1/4 Cup canned green Peppercorns

12 fresh Oysters

1/4 Cup grated Gruyere Cheese

Finely chop herbs and saute them in 2 Tablespoons butter until they are wilted. Set aside. In medium saucepan, combine cognac with lemon peel and gently simmer until it is reduced to about 3 tablespoons. Remove lemon peel and discard. Add 8 tablespoons butter and 12 teaspoons of green peppercorns. Simmer to combine the flavors. Set aside. Preheat oven to 400 degrees. If oysters are in their shells, shuck them. Fix the deeper of the two halves of the shells in a baking pan. To avoid oysters from sliding, use either rock salt or crinkled foil as a base. If oysters are not available in their shells, prepare recipe in porcelain dishes or ramekins. Put about 2 teaspoons of herb mixture on each shell or spread it over bottom of each ramekin. Sprinkle with grated cheese, about 1 teaspoon per shell. Place oysters on cheese and herb beds and glaze each with Courvoisier green peppercorn mixture. Bake about 6 to 8 minutes.

Serves: 4

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