Willapa Bay Oysters Courvoisier

• 3/4 cup italian parsley fresh
• 1/4 cup oregano fresh
• 1/4 cup chives chopped
• 1/4 cup scallions, spring or green onions greens only, diced
• 10 tablespoons butter, unsalted
• 1/4 cup cognac
• 1 x lemon zest
• 1/4 cup green peppercorns canned
• 12 each oysters fresh
• 1/4 cup gruyere cheese grated

1. Finely chop herbs and saute them in 2 tablespoons butter until they are wilted.
2. Set aside.
3. In medium saucepan, combine cognac with lemon peel and gently simmer until it is reduced to about 3 tablespoons.
4. Remove lemon peel and discard.
5. Add 8 tablespoons butter and 12 teaspoons of green peppercorns.
6. Simmer to combine the flavors.
7. Set aside.
8. Preheat oven to 400F (200C).
9. If oysters are in their shells, shuck them.
10. Fix the deeper of the two halves of the shells in a baking pan.
11. To avoid oysters from sliding, use either rock salt or crinkled foil as a base.
12. If oysters are not available in their shells, prepare recipe in porcelain dishes or ramekins.
13. Put about 2 teaspoons of herb mixture on each shell or spread it over bottom of each ramekin.
14. Sprinkle with grated cheese, about 1 teaspoon per shell.
15. Place oysters on cheese and herb beds and glaze each with Courvoisier green peppercorn mixture.
16. Bake about 6 to 8 minutes.

italian parsley, oregano fresh, chives, scallions, butter, cognac, lemon zest, oysters, gruyere cheese

Taken from recipeland.com/recipe/v/willapa-bay-oysters-courvoisier-34720 (may not work)