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Pepper Oysters

Date added: November 27, 2007

  • Servings: 12 change
  • Calories per serving: 55
  • Prep time: 10
  • Cook time: 15

Ingredients

  • 24 oyster, eastern, farmed, raw, med
  • 2 tbsp Peppercorns, black
  • 3 serving garlic, cloves, fresh peeled
  • 1/2 tsp salt, table
  • 3 tbsp oil, olive, extra virgin
  • 3 herb, bay, leaves, whole, dried
  • 2 tbsp juice, lime, fresh

Recipe Method

1. Shuck the oysters and reserve their shells and juice. Put the oyster juice into a hot saute pan and bring it to a boil. Add the oysters and poach gently 2 - 3 minutes until their edges curl slightly.
2. Put the peppercorns, garlic, and salt in a mortar and grind the mixture to a rough paste. Add a 1/2 cup of hot oyster juice to the mortar and continue to grind.
3. Remove oysters from the saute pan and reserve. Add olive oil and bay leaves to the liquid in the pan and bring the mixture to a boil. Blend in the mixture from the mortar, then return the oysters to the pan and heat very briefly.
4. Remove the pan from the heat and add the lime juice. Turn out onto serving plates and pour some sauce over the oysters. Serve cold or at room temperature. Refrigerate overnight for best flavor.

Nutritional Facts

Per serving% Daily Value*
Calories 553%
Fat 4g6%
Cholesterol 7mg2%
Sodium 181mg 8%
Carbohydrates 3g3%

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