*  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
                        leaves
     1/4  C.            fresh oregano leaves
     1/4  C.            chives -- chopped
     1/4  C.            scallions -- greens only,
                        diced
  10      Tbsp.         unsalted butter
     1/4  C.            Courvoisier cognac
                        peel of 1 lemon
     1/4  C.            canned green
                        peppercorns
                        peppercorns
  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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