Herb Chevre: Mix the chevre, herbs and pepper together until well
Oysters: Open the oysters and discard the top shell and pour off
the juices, detach the oyster from the shell by cutting the mussel carefully without
damaging the oyster. Place a generous teaspoonful of chevre on each oyster. Wrap the
oyster and in the Parma, sealing in the cheese. Returning them to their shells.
To Cook: Preheat a grill on a high setting. Place the oysters on a
baking tray. Place the oysters under the grill and cook for 3-5 minutes so that the
oysters are just opaque and the Parma is not dry.
To Serve: Place 6 oysters on each plate and garnish each one with
chervil sprigs. Serve hot.
Shucking an Oyster: Place an oyster in one hand with a thick tea
towel and insert an oyster knife or small sharp knife in the hinge of the shell and
twist it to open it, then work your knife around the edge to pry it open.