2. In a heavy saucepan over medium heat, melt 4 tbsp. of the butter.
3. Reduce the heat to low and add the shallots and wine.
4. Cover and cook until most of the liquid is absorbed, about 4 to 5 minutes.
5. Season with salt and pepper and add the chicken stock and the remaining 2 tbsp. of butter.
6. Bring to a simmer, then remove from the heat and stir in the herbs.
7. Cover the bottom of an ovenproof baking dish large enough to hold all the oysters with rock salt.
8. Sprinkle the peppercorns evenly over the salt.
9. Open the oysters, discarding the top shell. 10. Loosen the oysters from the bottom shell, being careful not to spill their juices, and lay them in the baking dish.
11. Stir the shallot mixture and spoon some over each oyster.
12. Roast until the edges of the oysters just begin to curl, about 5 to 8 minutes.
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