Poached Pepper-Lime Oysters |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe is exceptionally versatile. The nice thing about this is that it can be served chilled or warm as an appetizer or main course. When it is eaten as a main course, as is done here, we serve it with rice pilaf and seasonal vegetables. Ingredients:
4 cups thinly sliced red onion |
1/2 cup white wine vinegar |
1/3 cup sugar |
7 teaspoons coarsely ground black pepper, divided |
3 (12-ounce) containers standard oysters, undrained |
1/2 cup fresh lime juice (about 4 limes) |
1/2 cup champagne |
1 tablespoon olive oil |
10 garlic cloves, minced |
1/2 teaspoon salt |
3 bay leaves |
Directions:
1. Combine the onion, vinegar, sugar, and 1 teaspoon pepper in a medium bowl; marinate in refrigerator 1 hour.
2. Drain the oysters in a colander over a bowl, reserving 1 cup oyster liquid. Combine reserved oyster liquid, juice, and Champagne in a large saucepan, and bring to a boil. Add oysters; reduce heat, and simmer 4 minutes or until the edges of oysters curl. Drain oysters in a colander over a bowl, reserving 1 cup cooking liquid.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add garlic; sauté for 1 minute. Add 1 cup reserved cooking liquid, 6 teaspoons pepper, salt, and bay leaves. Bring to a boil, and cook for 30 seconds. Remove from heat; cool. Combine oysters and cooking liquid; marinate in refrigerator 30 minutes. Drain oysters; serve over onion mixture.
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