---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       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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