|Dry white wine||6 Fluid Ounce (175 Milliliter)|
|Olive oil||2 Fluid Ounce (50 Milliliter)|
|Lemon juice||2 Fluid Ounce (50 Milliliter)|
|Dried thyme||1⁄4 Teaspoon|
|Dried chervil||1⁄4 Teaspoon|
|Chopped parsley||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
First, prepare the marinade.
Combine all the ingredients in a large bowl, stirring to blend thoroughly.
Set aside for 15 minutes.
Meanwhile, detach the oysters from the shells and put them into a saucepan.
Discard the shells.
Add the marinade and bring the liquid to the boil.
Transfer the oysters and liquid to a serving bowl and set aside to cool to room temperature.
Chill in the refrigerator until required.