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Poached Pepper-Lime Oysters

Yield 6 servings (serving size: about 9 oysters and 1/3 cup onions)
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

Nutrition Information

  • calories 246
  • caloriesfromfat 25 %
  • fat 6.7 g
  • satfat 1.4 g
  • monofat 2.1 g
  • polyfat 1.5 g
  • protein 13.6 g
  • carbohydrate 29.7 g
  • fiber 2.1 g
  • cholesterol 94 mg
  • iron 12.5 mg
  • sodium 393 mg
  • calcium 114 mg

How to Make It

  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.