1/4 c  Pine nuts

      3    Garlic cloves; peeled

      2    Shallots; peeled

      2 tb Parsley, fresh; chopped

      2 tb Chives, fresh; chopped

      2 tb Juice, lemon

      1 tb Brandy

      1 ts Pepper, black

    3/4 c  Butter; room temperature

     18    Oysters; in shells, scrubbed

           Rock salt
  Scatter pine nuts in a pie plate nd bake in a 350 degree oven until golden,
  4-6 minutes. Pour toasted nuts into a food processor along with the garlic,

  shallots, parsley, chives, lemon juice, brandy and pepper; whirl until
  finely chopped. Slowly add the butter and pulse until just blended; bits of
  all the ingredients should still be visible. Shuck oysters and discard top
  shells. Nestle oysters, in their bottom shells, in a 1/2 inch layer of rock
  salt in a baking pan or shallow oven-proof dish. Spoon about 1 teaspoon
  butter on top of each oyster (freeze leftover butter) Bake oysters in a 375
  degree oven until they become firm and butter melts, 8-10 minutes.