Recipe ingredients
- 24 large oysters with liquor, shells reserved
- 1 (8 ounce) bottle clam juice
- 1 1/2 tablespoons black peppercorns
- 2 garlic cloves, roasted
- 1/2 teaspoon salt
- Scant 1/4 teaspoon ground allspice
- 1 bay leaf
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lime
- Lime wedges (for garnish)
Recipe method
- Drain oysters. Pour liquor into a small saucepan.
- Add enough of the clam juice to the liquor just to cover the oysters.
- Bring the liquid to a boil. Add oysters and reduce heat to a simmer.
- Poach the oysters about 3 to 4 minutes or until their edges curl and they begin to plump.
- With a slotted spoon, remove the oysters immediately and set them aside. Reserve the poaching liquid.
- With a mortar and pestle or a mini-food processor, combine peppercorns, garlic, salt and allspice until they form a paste.
- Add two tablespoons of the oyster poaching liquid to the paste and blend the paste.
- Drop the bay leaf into the poaching liquid and return it to a boil. Reduce the liquid to about 1/2 cup.
- Stir in the spice paste and then add the oysters.
- Remove the saucepan from the heat and stir in the olive oil and lime juice.
- Refrigerate the oysters in the poaching liquid, covered, for at least 30 minutes and up to 1 hour.
- Place oysters on the half shells with about a teaspoon of the liquid for each.
- Garnish the oysters with lime wedges.
Other sea recipes:
Pepper poached oysters recipe
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