Willapa Bay Oysters Courvoisier

1. 1

   Finely chop herbs and saute them in 2 tablespoons butter until they are wilted.

2. 2

   Set aside.

3. 3

   In medium saucepan, combine cognac with lemon peel and gently simmer until it is reduced to about 3 tablespoons.

4. 4

   Remove lemon peel and discard.

5. 5

   Add 8 tablespoons butter and 12 teaspoons of green peppercorns.

6. 6

   Simmer to combine the flavors.

7. 7

   Set aside.

8. 8

   Preheat oven to 400F (200C).

9. 9

   If oysters are in their shells, shuck them.

10. 10

    Fix the deeper of the two halves of the shells in a baking pan.

11. 11

    To avoid oysters from sliding, use either rock salt or crinkled foil as a base.

12. 12

    If oysters are not available in their shells, prepare recipe in porcelain dishes or ramekins.

13. 13

    Put about 2 teaspoons of herb mixture on each shell or spread it over bottom of each ramekin.

14. 14

    Sprinkle with grated cheese, about 1 teaspoon per shell.

15. 15

    Place oysters on cheese and herb beds and glaze each with Courvoisier green peppercorn mixture.

16. 16

    Bake about 6 to 8 minutes.

* Per serving · 4 servings · Values may vary.