*  Exported from  MasterCook  *
                      Willapa Bay Oysters Courvoisier
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Seafood/Fish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  C.            fresh Italian parsley
      1/4  C.            fresh oregano leaves
      1/4  C.            chives -- chopped
      1/4  C.            scallions -- greens only,
   10      Tbsp.         unsalted butter
      1/4  C.            Courvoisier cognac
                         peel of 1 lemon
      1/4  C.            canned green
   12                    fresh oysters
      1/4  C.            grated Gruyere cheese
 Here’s the Grand Prize Winner for the 1986 Courvoisier
 Culinary Classic. James Stiles of Seattle won.
 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.
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