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Grilled Oysters with Herb Chevre and Parma Ham

* 12 oysters, shucked (see note)
Herb Chevre:
* 5 1/2 ounces soft chevre
* 3 tablespoons mixed herbs, finely chopped (chives, tarragon, dill and chervil)
* freshly ground pepper
Parma Ham:
* 6 slices of Parma ham
To Serve:
* 12 sprigs of chervil

Herb Chevre: Mix the chevre, herbs and pepper together until well combined.
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.
To Cook: Preheat a grill on a high setting. Place the oysters on a baking tray. Place the oysters under the grill and cook them 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 springs. Serve hot.
Shucking an Oyster: Place an oyster 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.

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