Pepper Oysters

Pepper Oysters

Ingredients:
4 dozen oysters, shucked (liquor reserved)
1 tablespoon or more lime juice
2 tablespoons olive oil
2 teaspoons whole peppercorns
1 large bay leaf
6 large cloves garlic
Pinch of salt

Directions:
1. Heat oyster liquor to simmering. Add oysters and poach 2-3 minutes until edges start to curl. Drain oysters; reserve broth. Pound peppercorns, salt, and garlic together. Add lime juice and sufficient reserved broth (3-4 tablespoons) to make paste.
2. Heat olive oil, add bay leaf and peppercorn mixture. Cook 3 minutes at high heat, while stirring. Remove pan from heat and add oysters. Cool and refrigerate at least overnight.
3. Serve at room temperature.

Make Ahead:
Keeps in the refrigerator for several days.