Pepper poached oysters recipe

Recipe for pepper poached oysters in our easy seafood recipes collection.

Recipe ingredients

• 24 large oysters with liquor, shells reserved
• 1, 8 ounces, bottle clam juice
• 1 1/2 tablespoons black peppercorns
• 2 garlic cloves, roasted
• 1/2 teaspoon salt
• Scant 1/4 teaspoon ground allspice
• 1 bay leaf
• 3 tablespoons extra-virgin olive oil
• Juice of 1 lime
• Lime wedges, for garnish

How to make pepper poached oysters

• Drain oysters. Pour liquor into a small saucepan.
• Add enough of the clam juice to the liquor just to cover the oysters.
• Bring the liquid to a boil. Add oysters and reduce heat to a simmer.
• Poach the oysters about 3 to 4 minutes or until their edges curl and they begin to plump.
• With a slotted spoon, remove the oysters immediately and set them aside. Reserve the poaching liquid.
• With a mortar and pestle or a mini-food processor, combine peppercorns, garlic, salt and allspice until they form a paste.
• Add two tablespoons of the oyster poaching liquid to the paste and blend the paste.
• Drop the bay leaf into the poaching liquid and return it to a boil. Reduce the liquid to about 1/2 cup.
• Stir in the spice paste and then add the oysters.
• Remove the saucepan from the heat and stir in the olive oil and lime juice.
• Refrigerate the oysters in the poaching liquid, covered, for at least 30 minutes and up to 1 hour.
• Place oysters on the half shells with about a teaspoon of the liquid for each.
• Garnish the oysters with lime wedges.

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