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Preheat the oven to 500°F.
In a heavy saucepan over medium heat, melt 4 tablespoons of the butter.
Reduce the heat to low and add the shallots, wine, and ver jus. Cover and
cook until most of the liquid is absorbed, about 4 to 5 minutes. Season
with salt and pepper and add the chicken broth and the remaining 2 tablespoons
of butter. Bring to a simmer, then remove from the heat and stir in the
herbs.
Cover the bottom of an ovenproof baking dish large enough to hold all
the oysters with rock salt. Sprinkle the peppercorns evenly over
the salt. Open the oysters, discarding the top shell. Loosen the
oysters from the
bottom shell, being careful not to spill their juices, and lay them
in the baking dish. Stir the shallot mixture and spoon some over
each oyster. Roast until the edges of the oyster just begin to curl, about
5 to
8 minutes.
Serve on the baking dish with lemon wedges.
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