Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16                    freshly shucked oysters
   6      ounces        dry white wine
   2      ounces        olive oil
   2      ounces        fresh lemon juice
     1/4  teaspoon      salt
     1/4  teaspoon      white pepper
     1/4  teaspoon      dried thyme
     1/4  teaspoon      dried chervil
   1      teaspoon      chopped fresh parsley
   1                    garlic clove -- crushed

Preparation:

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.