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.