Pepper Oysters

Pepper Oysters

4 doz. oysters, shucked (save liquor)
1 T. or more lime juice
2 T. olive oil
2 tsp. whole peppercorns
1 large bay leaf
6 large cloves garlic
Pinch of salt

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.
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.
Serve at room temperature. May be stored in refrigerator for several days before
serving.