Pepper Oysters

Ingredients

• 1 qt shucked oysters with liquid
• 2 tbs pepper
• 3 cloves garlic
• ½ tsp salt
• 2-3 bay leaves
• 2 tbs olive oil
• 2 tsp lime juice

Directions

1. Poach Oysters: Poach oysters gently in liquid or chicken stock until the edges begin to curl. Remove oysters and set aside.
2. Make Pepper Paste: Grind pepper, garlic, and salt in a mortar and pestle or food mill. Mix in ½ C of the oyster poaching liquid and reserve.
3. Reduce Base: Return the remaining poaching liquid to a boil. Add olive oil, bay leaves, and the pepper mixture. Reduce by about half.
4. Finish Oysters: Return oysters to the pot and heat gently through. Finish with fresh lime juice.
5. Serve: Serve with melba toast, French bread, or over rice.

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