Pepper oysters

Ingredients:

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

Preparation:

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.