Pepper-Poached Oysters
A seafood recipe for Scant 1/4 teaspoon ground allspice.
Ingredients
- rge 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
- Scant 1/4 teaspoon ground allspice
- 1 bay leaf
- 3 tablespoons extra−virgin olive oil
- Juice of 1 lime
Instructions
- 1
Drain oysters; pour liquor into a small saucepan. Add enough of the clam juice to the liquor just to cover the oysters.
- 2
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.
- 3
With a slotted spoon, remove the oysters immediately, and set them aside. Reserve the poaching liquid.
- 4
With a mortar and pestle or a mini−food processor, combine peppercorns, garlic, salt and allspice until they form a paste.
- 5
Add two tablespoons of the oyster poaching liquid to the paste, and blend the paste.
- 6
Drop the bay leaf into the poaching liquid, and return it to a boil. Reduce the liquid to about 1/2 cup.
- 7
Stir in the spice paste, and then add the oysters.
- 8
Remove the saucepan from the heat, and stir in the olive oil and lime juice.
- 9
Refrigerate the oysters in the poaching liquid, covered, for at least 30 minutes and up to 1 hour.
- 10
Place oysters on the half shells with about a teaspoon of the liquid for each. Garnish the oysters with lime wedges.