Oysters with Herb Sauce
Rinse oysters under running water and discard any that have opened. With an oyster knife, open oysters and remove meat from shells. Reserve brine and strain through a sieve.
Rinse lemon with hot water, pat dry, finely grate zest and squeeze the juice.
Rinse herbs, shake dry and place in a blender. Add reserved oyster brine, olive oil, salt and pepper to taste, lemon juice and lemon zest and puree until smooth.
Place oyster meat in shell halves and drizzle with herb sauce. Arrange oysters in a decorative bowl and serve garnished with spruce tips.