Pepper Oysters

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Title: Pepper Oysters
Categories: Seafood, Masterchefs, Frisco, 4sg
Yield: 6 servings

24 ea Oysters, fresh 3 tb Oil, olive
2 tb Peppercorns, black 3 ea Bay leaves
3 lg Garlic, cloves, peeled 2 tb Juice, lime, fresh
1/2 ts Salt

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.

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.

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.

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.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

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