- Yield: 4-6
Pepper Oysters ►
Spiced with peppercorns, garlic, and lime juice, these oysters can be served hot or cold. Reserve the best shell halves. The shells may be anchored in rock salt, or, if you wish, spinach wilted in a little chicken broth and butter.
- Oysters - 20-24, fresh
- Black Peppercorns - 2 tablespoons
- Garlic Cloves - 3 large, peeled
- Salt - 1/2 teaspoon
- Olive Oil - 3 tablespoons
- Bay Leaves - 3
- Lime Juice - 2 tablespoons, fresh
Shuck the oysters, reserving half the shells and liquor (oyster juice). Put the liquor in a hot saute pan and bring to a boil. Reduce the heat to simmer. Add the oysters and poach gently for 2 to 3 minutes, until the edges curl slightly. Remove the oysters from the saute pan and set aside. Put the peppercorns, garlic, and salt in a mortar and grind to a rough paste. Add 1/2 cup hot oyster liquor to the mortar and continue to grind. Add the olive oil and bay leaves to the pan liquid and bring to a boil. Blend in the mixture from the mortar, then return the oysters to the pan and heat very briefly. Remove from heat and add the lime juice.
To serve: This dish may be served warm, or refrigerated overnight for best flavor. Divide the shells among the serving plates. Put an oyster in each and cover with the pan broth.