Categories: Fish/sea, Appetizers 
      Yield: 4 servings 
  
     16    Freshly shucked oysters           1/4 ts White pepper 
      6 oz Dry white wine                    1/4 ts Dried thyme 
      2 oz Olive oil                         1/4 ts Dried chervil 
      2 oz Fresh lemon juice                   1 ts Chopped fresh parsley 
    1/4 ts Salt                                1    Garlic clove, crushed 
  
  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.