Recipe 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
Recipe method
- 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.
Other tex mex recipes:
Pepper oysters recipe
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