Ingredients
- 16 shucked oysters (freshly)
- 1 garlic clove
- 1/4 chervil (dried)
- 170 ml dry wine (white)
- 55 ml lemon juice (fresh)
- 55 ml olive oil
- 1 gr salt
- 1 gr pepper (white)
- 1 gr thyme (dried)
- 1 gr parsley (chopped fresh)
Place all ingredients in nonreactive pot. Bring to a boil over moderate heat. Remove from heat and allow to cool to room temperature. Remove crushed garlic clove before serving. Serves four as a first course, two as a light entree. This elegant first course looks very attractive served in clear glass bowls or clear stemmed dessert dishes. Be sure to serve fresh heated French bread with sweet butter to sop up these wonderful juices.
