Pepper-Poached Oysters
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
Ingredients
- 24large oysters with liquor, shells reserved
- 1(8 ounce) bottle clam juice
- 11/2 tablespoons black peppercorns
- 2garlic cloves, roasted
- 1/2teaspoonsalt
- 1bay leaf
- 3tablespoonextra-virgin olive oil
Directions
- 1
Pepper-Poached Oysters 24 large oysters with liquor, shells reserved 1 (8 ounce) bottle clam juice 1 1/2 tablespoons black peppercorns 2 gar
- 2
pour liquor into a small saucepan
- 3
Add enough of the clam juice to the liquor just to cover the oysters
- 4
Bring the liquid to a boil, add oysters, and reduce heat to a simmer
- 5
Poach the oysters about 3 to 4 minutes, or until their edges curl and they begin to plump
- 6
With a slotted spoon, remove the oysters immediately, and set them aside
- 7
Reserve the poaching liquid
- 8
With a mortar and pestle or a mini-food processor, combine peppercorns, garlic, salt and allspice until they form a paste